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Fast and tasty
Pancakes with milk are tender

Tender Milk Pancakes

Quick, easy, and perfect for a delicious breakfast! These tender milk pancakes are a little different from classic fluffy American pancakes — not as puffy, but wonderfully soft and just melting in your mouth. They're a bit lighter, too, since they cook in a dry (ungreased) skillet.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Flour

300

Sugar

Eggs

Milk

450

Salt

Vegetable oil

Baking powder

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 7 g

Fats 21 % 9 g

Carbohydrates 63 % 27 g

221 kcal

GI: 7 / 0 / 93

Cooking method

Cooking time: 30 min

Step 1:

How do you make tender pancakes? Gather the ingredients. The milk can be any fat content. Sift the flour a couple of times to aerate it — that's what makes the finished pancakes especially light.
Step 2:

For the batter, take a roomy bowl and combine all the wet ingredients — eggs, milk, and vegetable oil. Whisk them together briefly.
Step 3:

Then add the dry ingredients — salt, sugar, baking powder, and almost all the flour. Hold back a little flour so you can adjust the consistency later.
Step 4:

Whisk the batter until there are no lumps of flour. It should be about the consistency of thick sour cream. Add the reserved flour here if you need it — go by the consistency of the batter.
Step 5:

Now start cooking the pancakes. Use the smallest skillet you have — mine is only 6 inches (15 cm) across. Heat it up and brush it with a little oil before the first pancake; after that, cook in the dry pan. Pour in a little batter, about 1/4 inch (5–6 mm) thick. Cook over low heat for 3–5 minutes on the first side and 1–2 minutes on the second. A small pan like this gives you tender, airy pancakes.
Step 6:

If you use a larger skillet, I'd make the batter thicker by adding another 1/3–3/4 cup (50–100 g) of flour, or it will spread out and the pancakes won't come out as fluffy. These pancakes are best served hot. Drizzle them with any berry syrup and serve. Enjoy!

Be ready for the fact that you may need more or less flour than the recipe calls for. Go by the desired consistency of the batter rather than a fixed amount of flour.
It's important to sift the flour to aerate it. That way the pancakes come out light and rise well as they cook.
You don't have to make these with milk — kefir, whey, or ryazhenka (fermented baked milk) all work as the base too. For flavor, add a little vanilla or cinnamon.
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.