Main Page
For breakfast
Pancakes with milk and baking powder are classic

Classic Fluffy Buttermilk-Style Pancakes with Milk

An amazing breakfast for the whole family — tasty, quick, and inviting. American pancakes aren't just delicious; they look wonderful too. The process isn't the fastest or simplest, but the results are fantastic! Give them a try — you'll love them.

tait-djat

Recipe author

Pancakes with milk and baking powder are classic

Composition / ingredients

Servings:

Milk

Wheat flour

Eggs

Sugar

Salt

Vegetable oil

Baking powder

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 7 g

Fats 24 % 10 g

Carbohydrates 60 % 25 g

207 kcal

GI: 8 / 0 / 92

Cooking method

Cooking time: 35 min

Step 1:

Gather all your ingredients; use good-quality all-purpose flour. It's best to separate the yolks from the whites ahead of time and chill the whites in the refrigerator.
Step 2:

Sift the flour into a suitably sized bowl to aerate it and make it lighter. Mix the flour with the sugar and baking powder. Add the milk and the raw egg yolks. Mix everything thoroughly until smooth.
Step 3:

In a separate bowl, beat the chilled egg whites with a mixer on high speed until you have a fluffy foam.
Step 4:

Now fold the beaten whites into the batter one tablespoon at a time, stirring from the bottom up. The batter will visibly change texture, growing lighter and airier — about the consistency of whipped sour cream.
Step 5:

Add 2 tablespoons of vegetable oil to the batter and gently fold it in.
Step 6:

Heat a skillet on the stove. Brush it with a thin layer of oil just once, for the first batch. Spoon the batter onto the hot skillet and cook the pancakes on both sides. Keep cooking the rest of the batter without adding more oil. Ideally use a nonstick skillet, but any heavy pan will do.
Step 7:

Don't forget to flip the pancakes in time. They come out fluffy, tall, and completely dry inside, like sponge cake.
Step 8:

The classic way to serve them is stacked on a plate and drizzled with maple syrup, honey, or chocolate sauce. But jam, preserves, or sour cream work too. Personally, I love eating them with no topping at all. :)))

The oil in the batter is enough to keep the pancakes from sticking in any pan, even one without a nonstick coating. It's best to cook the pancakes right after you make the batter, before it has a chance to deflate.
Well, everyone, I promised I'd share the recipe for classic American pancakes. :)
Use an oil with a high smoke point for frying. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with few exceptions, have a low smoke point; they're full of unfiltered particles that scorch quickly. Refined oils hold up better to heat and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.
Be ready for the batter to need a little more or a little less flour than the recipe calls for. Go by the texture you want, not the exact amount of flour. Getting to know your flour and how it behaves helps you avoid mistakes.