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Fluffy pancakes with powdered milk

Fluffy Pancakes with Powdered Milk

Soft, tender, and fragrant — a family breakfast! These fluffy pancakes made with powdered milk come out remarkably light and airy. You'd never guess they weren't made with fresh milk, and they're ready in just 20 minutes!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Flour

130

Powdered milk

Egg

Water

130

Sugar

Vegetable oil (in the batter + a little more for frying)

Baking soda

0.2

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 9 g

Fats 15 % 8 g

Carbohydrates 69 % 37 g

245 kcal

GI: 14 / 0 / 86

Cooking method

Cooking time: 20 min

Step 1:

How do you make fluffy pancakes with powdered milk? Gather your ingredients. Warm the water slightly. Sift the flour to aerate it — this helps the finished pancakes turn out extra fluffy.
Step 2:

In a bowl, combine the egg and sugar and whisk briefly so the sugar starts to dissolve.
Step 3:

Add the vegetable oil and a pinch of salt, and whisk them in.
Step 4:

Pour in the powdered milk, then add the flour and baking soda a little at a time, working it into a pancake batter. Add the water gradually as you go to reach the right consistency.
Step 5:

Judge the amount of flour by the consistency of the batter. It should be fairly thick — it should almost hold its shape but slowly spread out. Let the finished batter rest for 2–3 minutes.
Step 6:

Heat a skillet and add a little vegetable oil. Spoon out the pancakes and cook over low heat for 2–3 minutes per side.
Step 7:

Over low heat they cook through and slowly rise like little buns. The heat really does need to be low, so be patient.
Step 8:

Transfer the golden pancakes to a paper towel to blot off the excess oil.
Step 9:

Serve the pancakes with sour cream, jam, or sweetened condensed milk. They're delicious with tea or a glass of milk. Enjoy!

For the best flavor, use filtered or bottled water with a neutral taste. Tap water can give the pancakes an off, characteristic aftertaste.
Wondering whether you can swap baking powder for baking soda, how to add each so your baked goods rise nicely, and how to avoid a soapy soda aftertaste? It comes down to using the right amount and pairing soda with an acidic ingredient in the batter.