Imported from Instagram
Perfect Milk Pancakes
Thin homemade pancakes made with warm milk and a delicate, liquid yet viscous batter. The author recommends sifting the flour thoroughly, cooking the pancakes in a preheated, oiled pan, and covering the finished pancakes with a lid.
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Ingredients
- 700 ml Low-fat milk (Warm slightly before use)
- 2 Eggs
- Salt (A pinch)
- 1.5 tbsp Sugar
- 220 g Wheat flour (Sift)
- 1 tsp Vegetable oil (Add to the batter)
- Vegetable oil (For greasing the pan and each finished pancake)
Steps
- 1
Warm the milk slightly; it should be warm but not hot.
- 2
Beat the eggs with the salt and sugar.
- 3
Add the warm milk to the egg mixture.
- 4
Sift the flour into the liquid mixture and stir until smooth.
- 5
Add 1 teaspoon of vegetable oil and stir. The batter should be thin but viscous.
- 6
Grease the pan with vegetable oil and heat it thoroughly.
- 7
Cook the pancakes over heat slightly higher than medium.
- 8
Brush each finished pancake with oil.
- 9
Cover the pancakes with a lid immediately.
Notes
The source does not specify the exact cooking time for each pancake, the milk temperature, or the approximate yield. The oil for the pan and for brushing the pancakes is additional to the 1 teaspoon added to the batter.
Nutrition per serving
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