Fluffy Milk Pancakes
Light, airy milk pancakes with a tender center and rich buttery flavor. Quick for breakfast and perfect with sour cream or fresh berries.
- Time
- 20 min
- Serving
- 585 kcal
- Ingredients
- ≈ $0.32
- Protein
- 16 g
Ingredients
- 1 Wheat flour 95 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 100 ml
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Sugar 15 g
- 5 Baking powder 5 g
- 6 Butterpack 180 g ≈ $1.58 15 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, sugar, salt, and baking powder in a bowl.
In another bowl, whisk egg with milk2 until smooth.
Combine wet and dry mixtures, stir in melted butter6, and mix quickly.
Let the thick batter rest for 5 minutes.
Spoon batter onto a hot skillet.
Cook pancakes 2–3 minutes per side over medium heat until puffed and golden.
Tips
- Why it works
- Let the batter rest for 5 minutes so the baking powder reacts with the acid in the milk and eggs. Without this, the pancakes turn flat and dry.
- Substitutions
- Use ghee instead of butter. The flavor is richer, but the crust gets darker. Replace the 2.5% milk with 2.5% kefir, and the pancakes will be denser.
- Common mistakes
- If the batter is too runny, the pancakes spread across the pan. Check the thickness: a spoon should hold its shape without running off.
- Storing and reheating
- Keep in the fridge for 2 days, covered with a damp napkin. Reheat in the microwave for 20 seconds with the plate covered. Don't freeze, they go soft.
- Serve with
- Serve with warm sour cream and fresh or frozen berries, thawed beforehand at room temperature.
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