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Fluffy Yeast-Free Milk Pancakes

Did you know that milk pancakes without yeast can still turn out fluffy? I loved this recipe — it has a few tricks that make the pancakes fluffy, light, and airy. And really delicious!

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Pancakes with milk, yeast-free
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Pancakes with milk, yeast-free
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 6 g
Fats 37 % 21 g
Carbohydrates 53 % 30 g
321 kcal
GI: 7 / 0 / 93

Cooking method

Cooking time: 30 min

  1. Step 1:

    Step 1

    The ingredients you'll need.

  2. Step 2:

    Step 2

    First, carefully separate the yolks from the whites.

  3. Step 3:

    Step 3

    Add the sugar to the yolks.

  4. Step 4:

    Step 4

    Beat until pale — I used a mixer.

  5. Step 5:

    Step 5

    Then pour in the milk a little at a time, stirring — or in my case, whisking — without stopping.

  6. Step 6:

    Step 6

    Add the measured amount of vegetable oil.

  7. Step 7:

    Step 7

    Activate the baking soda with the vinegar.

  8. Step 8:

    Step 8

    And add it to the batter right away.

  9. Step 9:

    Step 9

    Then add the flour in batches.

  10. Step 10:

    Step 10

    Mix until you have a smooth, lump-free batter.

  11. Step 11:

    Step 11

    Now it's the whites' turn — add a pinch of salt to them.

  12. Step 12:

    Step 12

    And a little lemon juice — 1 teaspoon is plenty.

  13. Step 13:

    Step 13

    Beat with a mixer to stiff peaks. It's tough to do this without a mixer, but with enough determination it's possible.

  14. Step 14:

    Step 14

    Combine the beaten whites with the yolk mixture.

  15. Step 15:

    Step 15

    Gently fold them together with a spatula. You'll end up with an airy batter about as thick as a regular pancake batter.

  16. Step 16:

    Step 16

    Fry in a preheated skillet with vegetable oil. They cook quickly — about 2–3 minutes per side.

  17. Step 17:

    Step 17

    Flip them and finish frying on the other side.

  18. Step 18:

    Step 18

    Serve the finished pancakes with jam, preserves, honey, or condensed milk! I used raspberry jam. So good!

  19. Step 19:

    Step 19

    Enjoy your tea!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Baking soda - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Table salt - 0  kcal/100g

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