Lace pancakes with milk and no yeast
Origin of the recipe
Yeast-free lacy milk pancakes are a simplified but no less beloved version of classic Russian pancakes, which gained popularity in the 20th century due to the availability of ingredients and the speed of preparation. Unlike yeast pancakes, these pancakes are baked immediately after mixing the dough, and their characteristic "lace" is achieved by the correct ratio of liquid to flour, as well as a thin layer on a hot pan. They were often prepared for breakfast or tea, served with sour cream, honey, jam, or simply butter. Today, this recipe remains one of the most sought-after for its lightness, airiness, and versatility in both sweet and savory versions.
What do you need for cooking?
Ingredients
-
Flour
-
Boiling water
-
Milk
-
Egg
-
Vegetable oil
-
Sugar
-
Salt
Kitchen utensils
- Whisk
- Mixer
- shoulder blade
- deep bowl
- Non-stick frying pan
Lace pancakes with milk and no yeast
Step-by-step recipe
Step 1:
Pour cold milk into a bowl.
Step 2:
Gradually add the flour, sifting it through a sieve to avoid lumps. Whisk until smooth.
Step 3:
Pour in vegetable oil and mix well.
Step 4:
In a separate bowl, beat the eggs. Add salt and sugar and beat well with a mixer.
Step 5:
Pour boiling water into the egg mixture and beat well again with a mixer.
Step 6:
Combine the egg mixture with the previously prepared mixture of flour and milk.
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:
Serve the pancakes warm with sour cream, honey or any other filling of your choice.
Cooking tips
Prepare the pan in advance. Before you begin frying, heat a clean and dry pan thoroughly. This will prevent the first pancake from sticking.
Use a non-stick coating. For beginners and for guaranteed success, choose a frying pan with a high-quality non-stick coating. This will make flipping much easier.
Grease the pan with oil. Even if you have a non-stick pan, lightly grease it with vegetable oil using a silicone brush or paper towel before each pancake. This will ensure a golden crust and prevent burning.
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.
