Whole grain pancakes with milk and no butter
8 servings
15 minutes
Pancakes made from whole grain flour with milk and no oil are a true embodiment of lightness and health benefits. This recipe has roots in European cuisine, where harmony of taste and health is sought. Whole grain flour gives the pancakes a rich nutty hue, while the absence of oil makes them particularly airy and tender. The combination of milk and boiling water makes the dough elastic, and baking soda provides a fine porous structure. These pancakes are perfect for breakfast or a light snack and pair excellently with honey, berries, and yogurt. They not only satisfy but also provide a feeling of lightness, making each meal a pleasant ritual. The simplicity of preparation and availability of ingredients make this recipe an ideal choice for those who care about their nutrition.
1
Put the kettle to boil.
2
Mix flour, salt, and sugar.
- Whole grain (wholemeal) flour: 2.2 glasss
- Wheat flour: 5 tablespoon
- Salt: 0.5 tablespoon
- Cane sugar: 3 tablespoons
3
In a separate container, beat the eggs with milk.
- Chicken egg: 4 pieces
- Milk: 2.2 glasss
4
Add soda to the boiling water. Stir. Then pour the resulting solution into the egg-milk mixture.
- Boiling water: 2.2 glasss
- Baking soda: 0.5 tablespoon
5
Gradually add the flour mixture to the obtained liquid consistency, mixing the dough well with a whisk.
- Whole grain (wholemeal) flour: 2.2 glasss
- Wheat flour: 5 tablespoon
6
Leave the dough for 5-10 minutes.
7
Mix everything well again.
8
Heat a ceramic-coated pan and fry pancakes without oil. If desired, you can wipe the pan with vegetable oil or a cut potato before the first pancake.
- Cane sugar: 3 tablespoons
