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Thick pancakes with milk

Thick Pancakes with Milk

Fluffy, fragrant, and tender pancakes made with milk! Thick, fluffy pancakes have a charm all their own. They pair perfectly with sweet toppings and sour cream, and they're just right for a hearty family breakfast. Best of all, they're really easy to make!

Natalia Tsybulskaya

Recipe author

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Composition / ingredients

Servings:

Milk

300

Flour

300

Sugar

Eggs

Butter

Baking powder

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 21 % 11 g

Carbohydrates 65 % 34 g

260 kcal

GI: 6 / 0 / 94

Cooking method

Cooking time: 30 min

Step 1:

Gather all your ingredients. Any fat content of milk will work, though the pancakes are of course tastier with richer milk. I'd use all-purpose or a slightly less refined flour rather than the whitest bleached kind. Large eggs, ideally fresh, are best.
Step 2:

Crack the eggs into a bowl for the batter.
Step 3:

Beat the eggs with the sugar until smooth. You can use a mixer with a whisk attachment or just whisk by hand. If you like — especially if you're cooking for kids — add a little flavoring: a pinch of vanilla or cinnamon, or a spoonful of vanilla sugar, works well here.
Step 4:

Pour the milk into the egg mixture. Note that the milk, like the eggs, should be at room temperature, so take them out of the fridge ahead of time. You can also substitute a plant-based milk for the cow's milk.
Step 5:

Whisk until smooth.
Step 6:

Melt the butter and pour it into the egg-milk mixture in small additions, stirring as you go so the egg doesn't curdle.
Step 7:

Add the flour, baking powder, and salt. Never dump in all the flour at once — every flour has a different gluten content, so go by the consistency you want. And for baking, sifting the flour always matters.
Step 8:

Sifting aerates the flour, so the finished pancakes come out lighter. So be sure to run the flour through a sieve.
Step 9:

Mix until there are no lumps. The batter should be fairly thick, like rich sour cream.
Step 10:

I recommend a cast-iron or ceramic pan for these pancakes. Brush the pan with a little vegetable oil using a pastry brush or half an onion, and heat it well.
Step 11:

Pour in a little batter and spread it across the whole pan into a large round. Cook the pancakes for 1–2 minutes per side.
Step 12:

If you like, brush each pancake with butter. Serve with jam, honey, and sour cream. Enjoy!