Pancakes with dry milk and eggs
Origin of the recipe
Powdered milk pancakes with eggs are a practical recipe dating back to the Soviet era, when powdered milk was a common product due to its long shelf life and ease of use. It was diluted with water to create a substitute for fresh milk and used in baking, including pancakes. The addition of eggs gave the dough elasticity and a slightly fluffy texture. These pancakes were baked on weekdays or in field conditions (for example, in the army or at the dacha), where fresh ingredients were unavailable. Today, this recipe remains relevant for those who want to make delicious pancakes from simple supplies—without unnecessary expense and with guaranteed results.
What do you need for cooking?
Ingredients
-
Dry milk
-
Water
-
Sugar
-
Salt
-
Eggs
-
Flour
-
Butter
-
Soda
-
Boiling water
-
Vegetable oil
Kitchen utensils
- Whisk
- shoulder blade
- deep bowl
- Non-stick frying pan
Step-by-step recipe:
Step 1:
Pour dry milk into a saucepan, add water and stir well until completely dissolved.
Step 2:
In a separate bowl, break the eggs, add sugar and salt and beat well with a whisk until smooth.
Step 3:
Gradually add some of the flour to the egg mixture, sifting it through a sieve to avoid lumps. Mix until smooth.
Step 4:
Add some of the milk mixture and mix well again – the dough should be liquid, like sour cream.
Step 5:
Add the remaining flour, continuing to mix the ingredients.
Step 6:
Pour in the remaining milk mixture.
Step 7:
Add melted butter and mix well again - this will make the pancakes more elastic.
Step 8:
In a separate container, mix the baking soda and boiling water. Add the resulting mixture to the dough.
Step 9:
Heat a frying pan over medium heat and brush it with a little oil.
Step 10:
Pour a portion of the batter into the pan and distribute it evenly, tilting the pan slightly.
Step 11:
Fry the pancake until the surface is bubbly and matte.
Step 12:
Carefully flip the pancake with a spatula and fry the other side until golden brown.
Step 13:
Place the finished pancake on a plate, covering it with a towel to keep it soft.
Step 14:
Repeat steps 5-9 until you run out of dough.
Step 15:
Serve the pancakes warm: with sour cream, honey or any other filling of your choice.
Cooking tips:
Dissolve the dry milk thoroughly in warm water. Make sure there are no lumps left—this is the basis for a smooth, uniform dough.
Beat the eggs with salt and sugar until lightly foamy. This will give the pancakes a soft, light, and airy texture, even without baking powder.
Sift the flour. This will improve the texture of the batter, prevent lumps, and make the pancakes softer.
Add a little vegetable oil to the finished batter. It will make the pancakes more elastic and prevent them from sticking to the pan.
Let the batter rest for 10–15 minutes. This will allow the gluten to "rest," and the pancakes will become thinner and smoother when fried.
Fry over medium heat. Pancakes made with powdered milk brown quickly, but if the heat is too high, they may remain raw inside. A moderate heat will ensure even cooking and a golden color.
