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Pancakes with milk
If you are looking for the perfect milk pancakes recipe, you're in for a treat! With the right balance of milk and flour, these pancakes achieve a tender consistency that melts in your mouth with every bite. Their golden crust adds not only taste but also a look as if from the best cafes. The versatility of pancakes allows for experimentation with fillings: whether sweet jams or savory cheeses — they are always appropriate.
Variations
Add vanilla sugar for aroma.
Substitute some milk with kefir for a pleasant tang.
Try adding grated apple or banana to the batter.
Experiment with flour: buckwheat or oat will create new flavors.
Secrets of Softness and Flavor
Don’t overmix the batter to avoid toughness.
Let the batter rest for 10-15 minutes before cooking.
Use room temperature milk for preparation.
Add melted butter at the very end.
Ingredient Tips
Sift the flour: this adds lightness to your pancakes.
Room temperature eggs will make the batter fluffier.
Milk with 2.5-3.2% fat is ideal.
Sugar can be replaced with honey or maple syrup for flavor diversity.
Small Culinary Nuances
The first pancake might be less than perfect — this is normal.
Preheat the pan but do not overheat.
The batter should be as thick as light sour cream.
Flip the pancakes as soon as bubbles appear on the surface.
Ingredients for the recipe
Ingredients
Galychyna Pasteurized Milk 2.5% 870g
500ml
Galeks-Agro Top Grade Organic Wheat Flour 1kg
200g
Kvochka Premium Chicken Eggs C0 10pcs
2pcs
Khutorok White Crystalline Sugar 800g
2 tbsp
Salute di Mare Grinding №0 Natural Edible Sea Salt 600g
0.5 tsp
Ferma Selianske Sweet Cream Butter 73% 180g
30g
Oleina Presova Refined Sunflower Oil 500ml
2 tbsp
Preparation steps
01
Preparation of ingredients — Melt the butter and let it cool slightly. Take out the eggs and milk in advance so they reach room temperature. ⏱ 5 min. Benchmark: Butter is melted, ingredients at room temperature.
02
Making the dough — In a large bowl, beat the eggs with sugar and salt. Gradually pour in the milk while stirring constantly. Sift the flour and add it in parts, mixing thoroughly until smooth. ⏱ 8 min. Benchmark: Batter is smooth, without lumps, consistency of light sour cream.
03
Adding butter — Pour melted butter into the batter and mix well. Let the batter rest for 10-15 minutes. ⏱ 12 min. Benchmark: Batter is smooth, slightly thickened after resting.
04
Cooking the pancakes — Heat the pan over medium heat and grease it with oil. Scoop the batter with a ladle and spread evenly on the pan. Cook until bubbles form on the surface, then flip. ⏱ 15 min. Benchmark: Pancakes are golden on both sides and come off the pan easily.
05
Advice: Stack the cooked pancakes on a plate and cover with a towel to keep them warm. Serve with honey, jam, fresh berries, or sour cream.
Where to order ingredients
Select the required ingredients in one of the stores
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