Classic Milk Pancakes
Thin, supple, with even lacy edges — the basic recipe almost everyone starts with. The batter rests for half an hour, the flour hydrates, and the pancakes stop tearing when you flip them.
- Time15 min + 30 min rest
- Total45 min
- Servings4 servings
- Yield≈14 pancakes, Ø 24 cm
- DifficultyEasy
Method
-
Get the ingredients ready
The milk should be at room temperature or slightly warm (about 30 °C) — that way the flour hydrates faster and without lumps. Sift the flour and melt the butter.
-
Whisk the eggs with salt and sugar
Whisk the eggs with the sugar and salt for about a minute, until the grains dissolve. You don't need a fluffy foam: it only adds extra bubbles.
1 min -
Make a thick batter
Pour in half the milk and stir. Add all the flour and whisk until smooth: the batter will be as thick as sour cream. This way you won't get lumps — in a thin batter the flour clumps into balls.
2 min -
Thin the batter
Pour in the remaining milk and the vegetable oil, and stir until smooth. The finished batter runs off the whisk in a thin stream and leaves a trail on the surface that quickly disappears.
1 min -
Let the batter rest
Cover the bowl and leave at room temperature for 30 minutes. The gluten relaxes, the bubbles escape, and the pancakes become more supple and stop tearing.
30 min -
Heat the pan
Set a 24 cm pan over medium heat for 2–3 minutes. Grease it with butter only the first time: after that there's enough oil in the batter. To check it's ready, a drop of batter should sizzle and set at once.
3 min -
Fry the pancakes
Ladle in some batter (about 60 ml) and quickly spread it over the whole surface, tilting the pan. Fry for 40–60 seconds, until the edges dry out and golden spots appear, then flip with a spatula and fry for another 20–30 seconds.
40 sec per side -
Stack as you go
Transfer the finished pancakes to a plate and brush with butter — that keeps them soft and stops them sticking together. Cover with a towel until serving.
Common mistakes
- The batter is too thick — the pancakes come out thick and break when folded. Thin it with milk, 1 tbsp at a time, stir, and try again.
- The pan isn't hot enough — the batter sticks and doesn't spread. Let it heat longer, but don't turn the heat all the way up.
- The batter wasn't rested — the pancakes tear in the middle, especially when you flip them.
- Too much oil in the pan — the pancakes fry in it, come out patchy, and turn tough.