Oatmeal pancakes with milk
Origin of the recipe
Oatmeal pancakes with milk are a modern adaptation of traditional Russian pancakes, oriented toward healthy eating and low-carb diets. Oatmeal, rich in fiber and complex carbohydrates, gives the pancakes a soft texture and a slightly nutty flavor. These pancakes are popular among healthy eating enthusiasts because they are filling yet contain no wheat flour. This recipe has become especially popular in recent years due to its simplicity, readily available ingredients, and versatility—they pair well with berries and honey, as well as with a fermented milk filling.
What do you need for cooking?
Ingredients
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Milk
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Oat flour
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Eggs
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Sugar
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Vegetable oil
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Salt
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Soda
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Boiling water
Kitchen utensils
- Bowl
- Whisk
- shoulder blade
- Brush
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Crack the eggs into a bowl, add sugar, a pinch of salt, vanilla, and baking soda. Beat until smooth.
Step 2:
Gradually add the oat flour, whisking constantly to prevent lumps from forming.
Step 3:
Pour in the milk and stir again until all ingredients are well combined.
Step 4:
Add vegetable oil and mix well – the dough should be smooth and slightly bubbly.
Step 5:
Cover the bowl with cling film and let the dough rest for 40 minutes.
Step 6:
After 40 minutes, pour boiling water into the mixture and mix thoroughly.
Step 7:
If desired, the mixture can be blended to achieve perfect homogeneity.
Step 8:
Heat a frying pan over medium heat and brush it with a little oil.
Step 9:
Pour a portion of the batter into the pan and distribute it evenly, tilting the pan slightly.
Step 10:
Fry the pancake until the surface is bubbly and matte.
Step 11:
Carefully flip the pancake with a spatula and fry the other side until golden brown.
Step 12:
Place the finished pancake on a plate, covering it with a towel to keep it soft.
Step 13:
Repeat steps 8-12 until all the dough is used up.
Step 14:
Serve warm with sour cream, jam or any other filling of your choice.
Cooking tips:
Don't overheat the pan. Too much heat will cause the pancake to burn on the outside and remain raw on the inside. Medium heat is ideal.
Spread the batter evenly. After pouring a portion of the batter, immediately tilt and rotate the pan to ensure the batter spreads in a thin and even layer over the entire surface.
Wait for bubbles. Don't rush to flip the pancake. Wait until numerous small bubbles appear on the surface and the edges become light and dry. This is a sign that the bottom side is ready.
Use the right spatula. Choose a thin, flexible spatula with rounded edges. It will easily slide under the pancake without damaging it.
Flip confidently. When the pancake is done, quickly and firmly lift it with a spatula and carefully flip it. Don't be afraid—with practice, this will become effortless.
