Baked Milk Pancakes

Pancakes made with baked milk turn out thin and tender, with a soft caramel note that comes straight from the baked milk itself. The batter is whisked together in five minutes, with the oil mixed right in, so you only need to grease the pan once. I recommend it, enjoy!

Baked Milk Pancakes

Thin, tender pancakes made with baked milk for a light caramel flavor, batter whisked together in five minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 15 pancakes

Course: Blini and pancakes

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 400 ml baked milk warm
• 3 eggs
• 120 g flour
• 2 tbsp sugar
• 2 tbsp vegetable oil
• salt pinch

Method

 

1. Beat the eggs with the sugar, add the salt and flour, and whisk until smooth.
2. Pour in the warm baked milk and the vegetable oil, and whisk into a smooth batter.
3. Grease the pan with oil for the first pancake and fry the pancakes on both sides until golden. Stack them up. Enjoy!
   

Tips

• The oil in the batter means you only need to grease the pan before the first pancake.
• The milk should be warm - with cold milk the batter spreads poorly and the pancakes tear.