Fluffy Eggless Pancakes with Milk (No Yeast)
Delicious, fast, easy, and fluffy — perfect for breakfast or an afternoon snack! These fluffy pancakes with milk, made without eggs or yeast, come together in minutes. Even a beginner can pull them off — a great yeast-free recipe for kids and grown-ups alike.
Cooking method
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Step 1:
How do you make fluffy eggless pancakes with milk, without yeast? Fast and easy! Start by gathering the ingredients. Use all-purpose flour, and make sure the milk is at room temperature, so take it out of the fridge ahead of time. Any oil works — I used sunflower.
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Step 2:
Sift the flour, starch, and baking powder into a deep bowl. Can you use baking soda instead of baking powder here? It won't work — there's nothing acidic in the batter to react with the soda.
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Step 3:
Add the salt and sugar and whisk well. Adjust the sugar to your taste, and feel free to replace some or all of it with vanilla sugar.
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Step 4:
Gradually pour in the room-temperature milk, whisking after each addition until smooth. To break up any lumps and speed things along, you can beat the batter with a mixer.
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Step 5:
You want a fairly thick, smooth batter that drops off the spoon or whisk in thick blobs. If it's too runny, stir in a little more flour.
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Step 6:
Pour in the vegetable oil and mix again until it's fully incorporated into the batter.
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Step 7:
Heat a dry skillet over medium-high heat. Since there's already plenty of oil in the batter, you don't need to grease the pan. Spoon out small portions of batter and cook for about 1 minute per side. They bake through quickly and release easily from the pan.
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Step 8:
Transfer the finished pancakes to a plate and serve right away while they're hot, with honey, jam, or any sweet sauce. Enjoy!
- Be ready to use more or less flour than the recipe calls for. Go by the consistency of the batter rather than the exact amount.
- Every cooking oil is only healthy up to a certain point — its smoke point, above which it starts to burn and forms harmful compounds. Choose an oil with a high smoke point for frying, and don't let it overheat.
- Baking powder and baking soda aren't always interchangeable — the leavener has to be matched to the other ingredients to get a good rise without an off, soapy taste.
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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking powder dough - 79 kcal/100g
- Potato starch - 300 kcal/100g
