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Pancakes in milk without yeast: step-by-step recipe
Pancakes are a dish that is associated with a cozy breakfast, homely warmth and ease of preparation. Without yeast, they turn out to be no less fluffy and tasty, but they are prepared much faster. This recipe is a great way to prepare fragrant pancakes that will taste great with a cup of tea or coffee.
Ingredients for pancakes:
- 300 ml of fresh milk;
- 1 chicken egg;
- 2 Art. spoons of sugar;
- 1/2 teaspoon of salt;
- 1 teaspoon (without a slide) of soda;
- 250 g (approximately) wheat flour;
- 50 ml of vegetable oil;
- 1 teaspoon of vanilla sugar.
Method of cooking:
In a deep bowl, beat the egg with sugar. This can be done with a whisk or a mixer. Add salt and milk and mix well. In a separate container, sift the flour with soda. In small portions, add the flour to the milk-egg mixture, mixing well so that there are no lumps.
Heat a small amount of vegetable oil in a frying pan. Spoon the batter into the pan, forming pancakes. Fry them over low heat until golden brown on both sides. Do not place the batter too close together so that the pancakes do not stick together.
Place the finished pancakes on a paper towel to absorb any remaining oil. Serve hot, sprinkled with sugar or drizzled with honey, jam, or sour cream. You can also add fresh berries or fruit.
Tips:
If you like pancakes with a fluffier texture, you can increase the amount of baking soda (but no more than 1 teaspoon per 250 ml of milk).
For variety, you can add cinnamon or vanilla to the batter to give the pancakes extra flavor.
If you want to make the pancakes even fluffier, use a little baking powder instead of soda.
For a more diet-friendly version, it is recommended to use low-fat milk and replace some of the oil in the dough with applesauce.
