Pancakes in a Bottle with Milk
Quick, easy, and no messy bowls to wash! Pancakes made in a bottle might sound unusual, but they have real upsides: there's nothing to scrub afterward, and the batter keeps in the fridge for a couple of days. Just shake the bottle and cook up a fresh pancake!
Cooking method
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Step 1:
How do you make pancakes in a bottle? Start by gathering your ingredients. Sift the flour ahead of time to aerate it — this makes the batter, and the pancakes it produces, as light as possible. Use milk of any fat content. I'm using large eggs.
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Step 2:
For the batter, use a plastic bottle that's noticeably larger than the total volume of ingredients — that leaves room to mix everything by shaking. Pour the milk and vegetable oil into the bottle. Add the eggs, then the sugar and a pinch of salt. Cap the bottle and shake it well.
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Step 3:
Now add the flour to the bottle. Cap it again and shake more thoroughly, so everything combines evenly and no lumps of flour are left behind.
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Step 4:
Heat a pancake pan until hot and brush it lightly with oil before the first pancake. Pour a little batter from the bottle into the pan and swirl it to coat the whole surface. Use that first pancake to judge the consistency — you can add a splash of milk or a bit more flour. The thicker the batter, the thicker the pancakes.
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Step 5:
Cook the pancakes over medium-low heat on both sides until golden brown.
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Step 6:
Stack the finished pancakes on top of each other and keep them covered so they don't dry out.
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Step 7:
Serve the pancakes with jam, sweetened condensed milk, or sour cream. Enjoy!
- How can you tell if an egg is fresh? Crack it into a separate bowl. First, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk holds its shape — glossy, domed, and even.
- Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
- Be ready to use a little more or less flour than the recipe calls for. Go by the consistency of the batter rather than an exact amount of flour.
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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
