Scalded Pancakes
Boiling milk scalds the flour and makes the batter especially elastic: these pancakes hold together even with a generous filling. The technique needs care — never pour boiling water into the eggs, or they will curdle.
- Time20 min + 20 min rest
- Total40 min
- Servings4 servings
- Yield≈14 pancakes, Ø 24 cm
- DifficultyMedium
Method
-
Prepare the flour
Sift the flour into a wide bowl. The wider the bowl, the easier it is to stir the scalded mixture.
1 min -
Bring the milk to a boil
Bring 200 ml of milk to a boil in a saucepan. Watch it: milk boils over in an instant.
2 min -
Scald the flour
Pour the boiling milk into the flour in a thin stream, whisking constantly. You will get a thick scalded mixture — like very thick puree.
1 min -
Cool to warm
Let the mixture cool to 50–60 °C (warm, but not hot to the touch). If you add the eggs too early, they will curdle.
5 min -
Add the eggs one at a time
Beat in the eggs one at a time, stirring until smooth each time. Then add the sugar and salt.
2 min -
Thin with milk
Pour in the remaining 300 ml of milk and the vegetable oil and stir until smooth. The batter should be runny, like classic pancake batter.
1 min -
Let it rest
Leave the batter covered for 20 minutes. The scalded flour will rest and the pancakes will come out more even.
20 min -
Cook over medium heat
Heat the pan and grease it with oil. Ladle in the batter and spread it out. Cook for 40–50 seconds on each side until golden.
40–50 sec per side
Common mistakes
- Boiling liquid added to the eggs — they curdled and the batter is ruined. Scald the flour, not the eggs.
- The scalded mixture was not stirred straight away — lumps remained that cannot be broken up later.
- The eggs went into a hot mixture — they turned into flakes. Let it cool to warm first.
- Thick batter after resting — thin it with milk, 1 tbsp at a time.