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Pancakes with holes

Author
Cookinero 23 Feb 2025
6190
Pancakes with holes

The origin of the saying "the first pancake is lumpy" is associated with the fact that the first portion of pancake batter was poured onto a frying pan that was not yet sufficiently heated. Today we know all the rules for cooking any pancake, including thin pancakes with milk and holes, which can become the calling card of any home cook. Our step-by-step recipe has everything you need to make delicious and golden-brown pancakes.

How to cook Pancakes with holes

Step 1

Pancakes with holes

Beat the eggs with a mixer, add 200 g of milk, salt, sugar and mix everything thoroughly until smooth. Then add the sifted flour and mix thoroughly again with a mixer until smooth.

Step 2

Pancakes with holes

Gradually add the remaining milk to the mixture and mix until smooth, avoiding lumps. The consistency of the dough should resemble liquid sour cream or very heavy cream. Add vegetable oil and mix well again.

Step 3

Pancakes with holes

Fry the pancakes in a hot frying pan, lightly greased with vegetable oil.

Step 4

Pancakes with holes

Grease the finished pancakes with butter and stack them.

Pancakes with holes - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the milk with almond milk, oat milk, or any other dairy-free alternative. The texture may vary slightly, but the pancakes will still turn out delicious.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking.
Absolutely! Replace the regular flour with a gluten-free flour blend. Ensure it’s a 1:1 substitution blend for best results.
Reheat pancakes in a microwave for 20-30 seconds or warm them in a skillet over low heat with a bit of butter to retain moisture.
Yes, stack cooled pancakes with parchment paper between them, place in a freezer bag, and freeze for up to 2 months. Reheat in a toaster or microwave.
Add 1-2 teaspoons of baking powder to the flour before mixing to create a fluffier texture with more rise.
Try classic maple syrup, fresh berries, whipped cream, or a dollop of Greek yogurt with honey for a delicious twist.
It’s best to use the batter immediately for optimal texture, but you can refrigerate it for up to 1 hour. Stir well before using.
Ensure the pan is properly heated and lightly greased with oil or butter. A non-stick pan works best for easy flipping.
Yes, you can reduce or omit the sugar entirely. The pancakes will still cook properly and can be sweetened with toppings instead.

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