Quick and Fluffy Milk Pancakes (No Yeast)

Delicious, tender, simple, for breakfast for the whole family! Pancakes with milk without yeast are baked according to the classic recipe and turn out very thin. By allowing the dough to rest before baking, the pancakes do not tear and turn over well. They are great for stuffing.
cook time: 1h
Chloe Benton
Quick and Fluffy Milk Pancakes (No Yeast)

Nutrition Facts (per serving)

205
Calories
11g
Fat
20g
Carbs
6g
Protein

Ingredients (4 portions)

Basic:

Salt 0.5 tsp
Sugar 2 tbsp
Wheat flour 200 g
Milk 600 ml
Eggs 2 pc
Vegetable oil 4 tbsp

Recipe instructions

Step 1

Step 1
How to make pancakes with milk without yeast? Prepare your food. The amount of both flour and milk in this recipe is measured out quite accurately, I did not subtract or add, it is very convenient. Take category C1 eggs. Odorless oil.

Step 2

Step 2
Take a dough bowl and beat the eggs into it. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Add sugar and salt to the eggs. You can adjust the amount of sugar to your taste; with two spoons, the pancakes turn out noticeably sweet. Beat eggs with sugar and salt with a whisk.

Step 3

Step 3
Pour 150 ml of milk into the beaten eggs and mix with a whisk.

Step 4

Step 4
Sift all the flour into the egg-milk mixture. Mix it in with a whisk. The result will be a fairly thick mass, as it should be. This way you will avoid the formation of lumps in the pancake batter.

Step 5

Step 5
Pour in the remaining milk in portions, stirring the dough well with a whisk each time. An ordinary hand whisk will be enough; it will do the job just as well as a mixer. The result will be a completely homogeneous dough, without a single lump, and liquid in consistency. Pour vegetable oil into it and stir — this will prevent the pancakes from sticking to the pan. Be sure to let the batter sit for at least 30 minutes so the pancakes wonʼt tear when you turn them over.

Step 6

Step 6
Itʼs even better to put the bowl of dough in the refrigerator overnight. It’s very convenient to mix the dough in the evening and fry pancakes for breakfast in the morning. Thatʼs exactly what I did. In the morning, remove the bowl of dough from the refrigerator and stir it vigorously. Heat a pancake pan over high heat. Drop some vegetable oil on it. Pour a small amount of batter and spread it throughout the pan in a circular motion. Adjust the thickness of the pancakes yourself.

Step 7

Step 7
Fry the pancake on one side until golden brown, then flip to the other. Remove the finished pancake to a plate. Pour the next portion of dough into the pan; you no longer need to grease it with oil — the oil in the composition will begin to work. Fry all the pancakes this way. Adjust the heat so that the pancake fries quickly, but does not burn. From this amount of dough I got 14 pancakes, the diameter of the pan is 18 cm.

Step 8

Step 8
Serve pancakes with sour cream, honey, jam or condensed milk. Bon appetit!

Additional rubrics

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