Who doesn’t remember the classic milk pancakes that grandmas or moms used to make so deliciously?! It seems impossible to replicate them, but there are tried-and-true recipes, and we’re sharing one with you. While some people make pancakes with water or kefir, the classic version still calls for milk. Opt for natural, pasteurized milk with a minimal shelf life for the best results! These classic milk pancakes can be served with sour cream, jam, condensed milk, or even filled with your favorite stuffing, folded into envelopes, and lightly pan-fried.
Nutritional Information (Per Serving)
Calories: 305.78 kcal
Servings: 24
Cooking Time: 1 hour
Carbs/Fat/Protein: 8.91g / 13.05g / 37.78g
Ingredients (for 24 servings)
- All-Purpose Flour: 200g (7.1 oz)
- Salt: A pinch
- Eggs: 2
- Unsalted Butter: 10g (0.35 oz)
- Water: 150ml (5.1 fl oz)
- Sugar: 1.5 tbsp
- Vegetable Oil: 2 tbsp
- Milk: 400ml (13.5 fl oz)
Instructions
- Prepare the batter for classic milk pancakes. Sift the flour with a pinch of salt into a bowl. Create a well in the center, crack the eggs into it, and mix, gradually incorporating the flour from the edges.
- Combine the milk and water, adding the sugar. While stirring, gradually pour the liquid into the flour mixture. Mix until all lumps disappear, and the batter resembles thin sour cream. Add vegetable oil and beat the pancake batter with a whisk or mixer.
- Heat a skillet thoroughly. Grease the entire surface with a small piece of unsalted butter using a cloth. No need to add more oil to the skillet.
- Pour approximately 1/3 of a ladle of pancake batter onto the skillet. Lift it above the flame and make a quick circular motion to spread the batter evenly.
- After 30–35 seconds, flip the pancake to the other side. A wide spatula works best for this. Cook for another 10–12 seconds.
- Transfer the cooked pancake to a plate and lightly brush it with a small amount of unsalted butter. Continue cooking pancakes until all the batter is used. Stack the pancakes, greasing each one with butter.
Useful Tip
Cover the plate of freshly cooked hot classic milk pancakes with a large bowl to keep them warm. Alternatively, keep the dish over a hot water bath until serving.
By the Way
When sifting flour for classic milk pancakes, hold the sieve higher over the bowl. This allows better aeration, resulting in smoother batter.
