Eggless milk pancakes
Description
The recipe won't take much time. On weekends, I like to treat myself to a delicious breakfast instead of the usual scrambled eggs or oatmeal. Both adults and children love pancakes, so I happily make them in large quantities. I serve the pancakes with sour cream, jam, and honey, allowing everyone to choose their preferred option. If you're not fond of sweet dishes, you can make savory pancakes and serve them with pâté or processed cheese. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
1. I always sift the wheat flour through a sieve (to enrich it with oxygen), then add granulated sugar (it's better not to add too much, otherwise the pancakes will start burning in the pan), and salt.
- 2
Step 2
2. I also add a tiny pinch of baking soda to the dry ingredients (I don't neutralize it with vinegar).
- 3
Step 3
3. Gradually pour room-temperature milk into the mixture in a thin stream, stirring with a whisk to prevent lumps from forming.
- 4
Step 4
4. Then add sunflower oil and pour in regular water at room temperature, mix the dough once again and let it rest for 10–15 minutes.
- 5
Step 5
5. Heat a frying pan well, adding a small amount of sunflower oil. Pour the batter onto the surface using a ladle and fry the pancakes on both sides for about 1-2 minutes.
- 6
Step 6
6. The finished pancakes turn out very tasty and thin, even though the recipe includes baking soda. I serve the ready pancakes at the table.