Soft milk pancakes

Very simple and fast, for a delicious breakfast! Tender milk pancakes differ from classic American pancakes: they are less lush, but very soft, just melt in your mouth! They resemble ordinary pancakes, but are less caloric, since they are baked in a dry frying pan.

Julia M.

The author of the recipe

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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

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make tender pancakes? Prepare the necessary ingredients for this. Milk can be used of any fat content. Sift the flour a couple of times through a sieve to enrich it with oxygen. Thanks to this, ready-made pancakes will be the most airy.
Step 2:
To prepare the dough, take a convenient deep bowl and combine all the liquid ingredients in it - eggs, milk and vegetable oil. Mix them a little with a whisk.
Step 3:
Then add a mixture of dry ingredients - salt, sugar, baking powder and almost all the flour. Leave a little flour to track the desired consistency of the dough later.
Step 4:
Knead the dough with a whisk so that there are no lumps of flour. It should be like thick sour cream. Here, if necessary, add more flour. Focus on the consistency of the finished dough.
Step 5:
We start baking pancakes. For frying, take the smallest frying pan. I have a frying pan of only 15 cm. Preheat it a little and smear it with vegetable oil before the first pancake. Then fry in a dry frying pan. Pour a little dough on it, about 5-6 mm thick. Fry on low heat for 3-5 minutes on one side and 1-2 minutes on the other. Pancakes turn out tender and airy in such a pan.
Step 6:
If you use a large frying pan, I recommend making the dough thicker by adding about 50-100 g more flour, otherwise the dough will spread over the surface and the pancakes will not turn out so lush. Ready-made pancakes are very tasty when hot. Pour them with any berry syrup and serve to the table. Have a nice treat!

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.

Pancakes can be cooked not only with milk. The basis for them can be kefir, whey or fermented baked milk. And for flavor, you can add a little vanilla or cinnamon.

Be sure to wash the eggs before use, as even on the seemingly clean shell there may be harmful bacteria. It is best to use food detergents and a brush.