Pancakes with milk and no eggs

Step-by-step recipe

Step 1:

Pour 200 ml of milk into a bowl.

Step 2:

Add 2 tbsp. sugar and 1/3 tsp. salt.

Step 3:

Whisk milk, sugar and salt until smooth.

Step 4:

Sift 2 cups of flour through a sieve into a bowl.

Step 5:

Mix the dough until it becomes a homogeneous mass without lumps.

Step 6:

Add 4 tablespoons of vegetable oil and mix again.

Step 7:

Add hot water in small portions, continuing to stir until the dough reaches the desired consistency - it should be liquid, but not too watery.

Step 8:

Let the dough sit for 10-15 minutes.

Step 9:

Heat a frying pan and grease it with vegetable oil.

Step 10:

Pour a ladle of batter into the pan and quickly spread it over the bottom by tilting the pan.

Step 11:

Fry the pancake until golden brown on one side, then carefully flip it over with a spatula and fry the other side.

Step 12:

Place the finished pancake on a plate, grease it with butter and cover it with another plate so that it does not dry out.

Step 13:

Repeat steps 9-12 until you run out of batter. Serve hot, with sour cream, jam, or honey.

Cooking tips

For a better dough consistency, be sure to sift the flour before adding it - this will prevent lumps.

Don't skip the dough resting stage—this will allow the gluten to relax, and the pancakes will be elastic and won't tear when rolled.

When frying, use medium heat - too high heat can cause burning.

Before each new pancake, grease the pan with vegetable oil - this will prevent sticking.

If the dough seems too thick, you can add a little water.

These pancakes go great with any filling—try replacing the sweet filling with cottage cheese or mushrooms.

Serve the pancakes immediately after cooking – they are tastier and more aromatic when hot.

Experiment with the amount of sugar - for a more dietary option, you can reduce it or eliminate it altogether.