Simple pancakes with milk

Name: Simple pancakes with milk
Total time: 40 min
Yield: 4-6
Ingredients: 300 g flour; 300 ml milk with a fat content of 3.5%; 3 eggs; 4 tbsp. l. vegetable oil; 20 g fresh or 7 g dry yeast; 3 Art. l. Sahara; 1 h. l. year; soda on the tip of a knife; frying oil

Cookinero 4 November 2022

Simple pancakes with milk will turn out perfectly - provided that you follow all the proportions of the ingredients exactly. By the way, if you want to use not dry yeast, but fresh, remember that they will need twice as much. However, in our opinion, in any case, the result will not make you blush in front of the guests. Keep in mind that simple milk pancakes made from yeast dough will not be very thin, but tender and airy. Serve them with thick fat sour cream and enjoy!

How to cook Simple pancakes with milk

Step 1

Turn on the oven to the lowest possible temperature (40-50 ° C). Prepare dough for simple pancake dough. Mix the yeast with 200 ml of warm (36-38 ° C) water and let stand to form a "cap". Crack the eggs into a large heatproof bowl, add the salt and sugar, beat until foamy. Add half of the milk and whisk.

Step 2

Sift flour into a bowl along with soda and yeast (if they are dry), mix. Pour in the remaining milk and 200 ml of warm drinking water (or yeast solution). Thoroughly mix the dough for simple pancakes. Cover the bowl with cling film.

Step 3

Turn off the oven, put the bowl of dough in and close the door. Let the pancake batter rise (1 hour).

Step 4

Then add butter, stir, cover again with foil and leave to rise for another 30-60 minutes. Stir no more! Heat a cast iron skillet to high heat, brush lightly with oil. Bake simple pancakes over high heat. Put the finished ones in a bowl or pan under the lid. Serve hot.

Simple pancakes with milk - FAQ About Ingredients, Baking Time and Storage

Can I use almond milk instead of regular milk in this pancake recipe?

Yes, almond milk can be used as a substitute for regular milk. The texture may be slightly different, but it works well for a dairy-free option.

How long can I store leftover pancakes, and what’s the best way to reheat them?

Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a toaster, microwave, or skillet for best results.

Can I make these pancakes gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add 1/4 tsp per cup of flour for better texture.

What’s the best way to keep pancakes warm while cooking a large batch?

Place cooked pancakes on a baking sheet in a preheated oven at 200°F (90°C) to keep them warm without drying out.

Can I freeze these pancakes for later use?

Yes, freeze cooled pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a toaster or microwave straight from frozen.

Can I skip the yeast in this recipe?

Yes, you can use baking powder (1-2 tsp) as a substitute for yeast, but the texture will be less fluffy and more cake-like.

What toppings work best with these pancakes?

Classic toppings include maple syrup, fresh berries, whipped cream, or nut butter. For a savory twist, try cheese or smoked salmon.

Can I make smaller or larger pancakes with this batter?

Yes, adjust the batter amount per pancake—use 1/4 cup for smaller ones or 1/2 cup for larger. Cooking time may vary slightly.

Why is my pancake batter too thick or thin?

If too thick, add a splash of milk. If too thin, add a tablespoon of flour. Adjust gradually until the batter is pourable but not runny.

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