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 Pancakes with Milk
Pancakes with milk are soft, ruddy, very tasty, without butter. For the whole family. Milk pancakes turn out to be lush and tender. It is not difficult to make them, and it will take very little time. These pancakes can be served for breakfast, tea or as a snack.
Course Desserts Dishes, Morning Breakfast Dishes, Quick Breakfast
Cuisine American Cuisine
Keyword Easy, For Beginners
Prep Time 10
Cook Time 35
Servings
Ingredients
Course Desserts Dishes, Morning Breakfast Dishes, Quick Breakfast
Cuisine American Cuisine
Keyword Easy, For Beginners
Prep Time 10
Cook Time 35
Servings
Ingredients
Instructions
  1. How to make pancakes with baking powder? Start by gathering all the necessary ingredients. Ensure the milk is at room temperature by taking it out of the refrigerator in advance and measuring the required amount. Opt for a large, selected egg; if using smaller eggs, consider adding 1.5-2 eggs to the mix.
    How to make pancakes with baking powder? Start by gathering all the necessary ingredients. Ensure the milk is at room temperature by taking it out of the refrigerator in advance and measuring the required amount. Opt for a large, selected egg; if using smaller eggs, consider adding 1.5-2 eggs to the mix.
  2. In a bowl, combine the egg, sugar, vanilla sugar, and salt. Adjust the sugar quantity to your preference. With 30g of sugar, the pancakes will have a mild sweetness. If you desire sweeter dough, add an extra tablespoon of sugar. Optionally, omit the vanilla sugar or substitute it with a small amount of vanillin (about a tip of a knife), as excessive vanillin can impart a bitter taste.
    In a bowl, combine the egg, sugar, vanilla sugar, and salt. Adjust the sugar quantity to your preference. With 30g of sugar, the pancakes will have a mild sweetness. If you desire sweeter dough, add an extra tablespoon of sugar. Optionally, omit the vanilla sugar or substitute it with a small amount of vanillin (about a tip of a knife), as excessive vanillin can impart a bitter taste.
  3. Beat the mixture with a mixer until it forms a fluffy foam and the sugar and salt crystals are fully dissolved. Slightly warming the milk facilitates faster dissolution of sugar and salt, which tend to dissolve slowly in cold milk. Avoid overbeating the eggs, as it may cause the air bubbles that contribute to the dough's fluffiness to dissipate.
    Beat the mixture with a mixer until it forms a fluffy foam and the sugar and salt crystals are fully dissolved. Slightly warming the milk facilitates faster dissolution of sugar and salt, which tend to dissolve slowly in cold milk. Avoid overbeating the eggs, as it may cause the air bubbles that contribute to the dough's fluffiness to dissipate.
  4. Gradually pour in the room temperature milk and mix the batter again.
    Gradually pour in the room temperature milk and mix the batter again.
  5. Add the vegetable oil to the batter and whisk everything together.
    Add the vegetable oil to the batter and whisk everything together.
  6. In a separate bowl, sift the flour with baking powder, then whisk the mixture to ensure even distribution of the baking powder throughout the flour.
    In a separate bowl, sift the flour with baking powder, then whisk the mixture to ensure even distribution of the baking powder throughout the flour.
  7. Gradually incorporate the flour mixture into the batter, stirring with a whisk after each addition to break down any lumps. Sifting the flour aids in aerating it, resulting in a lighter and airier batter.
    Gradually incorporate the flour mixture into the batter, stirring with a whisk after each addition to break down any lumps. Sifting the flour aids in aerating it, resulting in a lighter and airier batter.
  8. Properly mixed batter will develop small bubbles on its surface.
    Properly mixed batter will develop small bubbles on its surface.
  9. Preheat a pan over medium heat; no additional greasing is necessary. Using a large spoon, pour a portion of batter into the center of the pan and quickly spread it into an even circle with a diameter of 6-8 cm. Cook the pancakes over medium heat for approximately 1-2 minutes on each side or until golden brown. Flip the pancakes when the top surface begins to set.
    Preheat a pan over medium heat; no additional greasing is necessary. Using a large spoon, pour a portion of batter into the center of the pan and quickly spread it into an even circle with a diameter of 6-8 cm. Cook the pancakes over medium heat for approximately 1-2 minutes on each side or until golden brown. Flip the pancakes when the top surface begins to set.
  10. Serve the freshly cooked pancakes hot. Enjoy your meal!
    Serve the freshly cooked pancakes hot. Enjoy your meal!
Recipe Notes

The main advantage of this recipe is that you can fry the pancakes without using oil in a dry pan.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.

It is important to sift the flour to aerate it with oxygen. This helps ensure that the baking will be airy and rise well when baked.

Important! An improperly selected frying pan can ruin even the best recipe.

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