Pancakes with milk

Name: Pancakes with milk
Total time: 1 h
Yield: 4-6
Ingredients: 220 g flour; 3 eggs; 600–700 ml milk, 2.5% fat; 3 art. l. vegetable oil; 2 Art. l. Sahara; 1 h. l. year; ghee or vegetable oil for frying

Cookinero 24 Jan 2023

19210

This recipe for pancakes in milk is good because it is verified to the smallest detail, which means that even a novice cook will get them. Moreover, thin, tender, well, what, in fact, they should be! Serve pancakes in their pure form, add sour cream or jam, wrap any sweet or savory filling in them ... There are a lot of options! Pay attention to the second step of preparing the dish: the dough must be allowed to “rest” for 30 minutes at room temperature. During this time, gluten will develop in the flour, which will provide thin pancakes with special plasticity, and they will not tear.

How to cook Pancakes with milk

Step 1

Prepare pancake batter. Take food out of the refrigerator and bring it to room temperature. Crack the eggs into a bowl, add salt and sugar, beat until very fluffy.

Step 2

Add half of the milk, stir until smooth. Sift flour into a bowl, mix so that there are no lumps. Pour in the remaining milk and vegetable oil. Mix thoroughly. Cover the bowl with a towel and let the dough rest for 30 minutes.

Step 3

Heat up a frying pan, brush lightly with oil. Bake thin pancakes over high heat. Put the finished pancakes in a bowl or pan under the lid. Serve hot.

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Cooking time: 1 h

Servings: 4-6

Calories: 542 kcal

Fats: 33.5

Proteins: 12.2

Carbohydrates: 47.4

Ingredients

220 g flour

3 eggs

600–700 ml milk, 2.5% fat

3 art. l. vegetable oil

2 Art. l. Sahara

1 h. l. year

ghee or vegetable oil for frying

Where to Buy Ingredients

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

Can I use a different type of milk in this pancake recipe?

Yes, you can substitute cow's milk with almond milk, soy milk, oat milk, or any other milk alternative you prefer. Keep in mind that the flavor and texture of the pancakes might be slightly different.

Is it necessary to let the batter rest for 30 minutes?

Resting the batter allows the gluten to relax, resulting in more tender pancakes. While not strictly required, it's highly recommended for the best texture.

Can I add any flavorings to the pancake batter?

Absolutely! Vanilla extract, cinnamon, or lemon zest are great additions. You could also add a tablespoon of cocoa powder for chocolate pancakes.

How do I keep the pancakes warm while cooking the rest of the batch?

Place the cooked pancakes on a baking sheet in a preheated oven at a low temperature (around 200°F or 93°C). This will keep them warm without drying them out.

Can I freeze leftover pancakes?

Yes, pancakes freeze well. Let them cool completely, then stack them with a piece of parchment paper between each pancake to prevent sticking. Place them in a freezer-safe bag or container. They can be reheated in the microwave, toaster, or oven.

What's the best way to reheat frozen pancakes?

You can reheat frozen pancakes in a microwave for about 30-60 seconds, in a toaster on a light setting, or in a preheated oven at 350°F (175°C) for about 5-10 minutes.

What are some delicious toppings for these pancakes?

The possibilities are endless! Try fresh fruit, maple syrup, whipped cream, chocolate chips, nuts, or even savory toppings like fried eggs and bacon.

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