Pancakes without eggs

8 servings

30 minutes

Thin, lacy pancakes with milk. An ideal container for a variety of fillings: meat, cottage cheese, salty and sweet, they will be good on their own - for example, with jam, honey or sour cream. If you choose the option with filling, the pancakes can be lightly browned on both sides in melted butter when ready.

Energy value per serving

• Calories: 532.6
• Proteins: 11.6g
• Fats: 21.7g
• Carbohydrates: 73.8g

Ingredients

• Wheat flour: 660 g
• Milk: 1 l
• Sugar: 3 tbsp
• Salt: 0.5 tsp
• Vegetable oil: 4 tbsp
• Butter: 70 g
• Soda: 0.5 tsp

Cooking steps

1. Mix flour, sugar, salt, baking soda, and add 0.5 liters of milk. Stir well to avoid lumps. The dough should have the consistency of thick sour cream.

   Required ingredients:

   • Wheat flour: 660 g
   • Sugar: 3 tablespoons
   • Salt: 0.5 teaspoon
   • Soda: 0.5 teaspoon
   • Milk: 1 l

2. Bring the remaining milk to a boil and slowly pour it into the dough while stirring.

   Required ingredients:

   • Milk: 1 l

3. Melt the butter in the pan where you will cook the pancakes.

   Required ingredients:

   • Butter: 70 g

4. Add it to the test and shuffle.

   Required ingredients:

   • Butter: 70 g
   • Wheat flour: 660 g

5. Add vegetable oil to the dough and mix again.

   Required ingredients:

   • Vegetable oil: 4 tablespoons

6. Pour a little batter into the pan and spread it over the entire surface. Fry for 1-2 minutes.

   Required ingredients:

   • Wheat flour: 660 g

7. Lift it with something and flip it to the other side. Bake for about another minute. There's no need to grease the pan for the next batch of dough.

   Required ingredients:

   • Butter: 70 g

8. Stack the ready pancakes without eggs. They don't need to be greased with oil, as there is enough in the batter.