Pancakes with holes

Name: Pancakes with holes
Total time: 30 min
Yield: 5
Cuisine: Russian
Ingredients: Chicken egg - 240 g; Milk - 500 g; Wheat flour for baking - 75 g; Vegetable oil - 80 g; Butter - 10 g; Sugar - 30 g; Salt - 2 g

Cookinero 23 Feb 2025

7300

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

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

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

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

Step 4

Grease the finished pancakes with butter and stack them.

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

Can I use a dairy-free milk alternative in this pancake recipe?

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.

How can I store leftover pancakes, and how long do they last?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking.

Can I make these pancakes gluten-free?

Absolutely! Replace the regular flour with a gluten-free flour blend. Ensure it’s a 1:1 substitution blend for best results.

What’s the best way to reheat pancakes to keep them soft?

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.

Can I freeze these pancakes for later use?

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.

How can I make these pancakes fluffier?

Add 1-2 teaspoons of baking powder to the flour before mixing to create a fluffier texture with more rise.

What toppings go well with these holey pancakes?

Try classic maple syrup, fresh berries, whipped cream, or a dollop of Greek yogurt with honey for a delicious twist.

Can I make the batter ahead of time?

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.

How do I prevent the pancakes from sticking to the pan?

Ensure the pan is properly heated and lightly greased with oil or butter. A non-stick pan works best for easy flipping.

Can I reduce the sugar for a less sweet version?

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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