Whole Wheat Pancakes with Milk without Oil
Breakfasts • European
Description
After buying a ceramic-coated frying pan, I have no worries! The original recipe is designed for 8 servings. On average, it yields about 30 pancakes on a non-stick frying pan with a diameter of 24 cm. If you add too much boiling water or milk, the pancakes will take longer to cook, will be softer, and may spread out! So be careful! If the pan is ordinary, the pancakes will definitely stick: you won't have the strength to scrub them off later!
Ingredients
- Wheat Flour 2⅕ cups
- Wheat Flour 5 tablespoons
- Chocolate eggs 4 pieces
- Milk 2⅕ cups
- Boiling water 2⅕ cups
- Salt ½ tablespoon
- Activated Baking Soda ½ tablespoon
- Raw cane sugar 3 tablespoons
Step-by-Step Guide
Step 1
Put the kettle on to boil.
Step 2
Mix the flour, salt, and sugar.
Step 3
In a separate container, beat the eggs with the milk.
Step 4
Add the baking soda to the boiling water. Stir. Then pour the resulting solution into the egg and milk mixture.
Step 5
Gradually add the flour mixture to the liquid consistency, stirring the batter well with a whisk.
Step 6
Let the batter sit for 5–10 minutes.
Step 7
Mix everything well again.
Step 8
Heat the ceramic-coated frying pan without oil and fry the pancakes. If desired, you can wipe the pan with vegetable oil or a cut potato before the first pancake.
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