Pancakes without eggs and milk
Origin of the recipe
Eggless milk pancakes are a practical recipe that dates back to times of shortages or fasting days, when eggs were unavailable or not used for religious reasons. Despite the lack of eggs, these pancakes are elastic and soft thanks to the correct ratio of milk, flour, and a small amount of vegetable oil. In Russian cuisine, similar versions were prepared on weekdays or during multi-day fasts, served with sour cream, honey, or jam. Today, this recipe is once again gaining popularity among vegans, people with egg allergies, and those looking for a simple, affordable, and proven way to make delicious pancakes without complicated ingredients.
What do you need for cooking?
Ingredients
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Flour
-
Milk
-
Boiling water
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Sugar
-
Salt
-
Soda
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Vegetable oil
Kitchen utensils
- Whisk
- shoulder blade
- Sieve
- deep bowl
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Sift the flour through a sieve into a bowl to avoid lumps.
Step 2:
Add sugar, salt and baking soda or baking powder and mix well with a whisk.
Step 3:
Gradually pour in the milk, stirring gently to avoid lumps.
Step 4:
Add boiling water and mix well again – the dough should be liquid, like sour cream.
Step 5:
Add vegetable oil and mix well again - this will make the pancakes more elastic.
Step 6:
Leave the dough for 20–30 minutes – this will improve its structure.
Step 7:
Heat a frying pan over medium heat and brush it with a little oil.
Step 8:
Pour a portion of the batter into the pan and distribute it evenly, tilting the pan slightly.
Step 9:
Fry the pancake until the surface is bubbly and matte.
Step 10:
Carefully flip the pancake with a spatula and fry the other side until golden brown.
Step 11:
Place the finished pancake on a plate, covering it with a towel to keep it soft.
Step 12:
Repeat steps 7-11 until you run out of dough.
Step 13:
Serve the pancakes warm: with sour cream, jam or any other filling of your choice.
Cooking tips:
Use warm milk. It combines better with the other ingredients and helps the dough become more smooth and elastic.
Add a little vegetable oil to the batter. Without eggs, pancakes can be dry; the oil will give them softness and elasticity.
Don't overdo it with flour. The batter should be runny, like sour cream. Too much flour will make the pancakes dense and tough.
Sift the flour before mixing. This will remove lumps and aerate the batter, making the pancakes more tender.
Let the batter rest for 10–15 minutes. This will improve the texture of the pancakes: they will become softer and cook more evenly.
Fry over moderate heat. Without eggs, the dough is less stable, and high heat can cause the outside to burn and the inside to be raw.
