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Breakfast

Fluffy pancakes with milk

25 min4 servings326 kcal per servingEasy
Fluffy pancakes with milk
Example photo: Mae Mu · CC0 · Wikimedia Commons

Thick, fluffy American-style pancakes have become a favourite weekend breakfast in Russian homes too. Unlike traditional oladi, they have a smooth, even golden surface and a soft, airy texture. The secret is a baking powder batter and a dry non-stick pan with no oil, which gives evenly coloured pancakes that look just like the pictures. The batter takes five minutes to mix and a whole stack is ready in twenty. Serve them with maple syrup, honey, berries or sour cream and breakfast becomes a small celebration for the whole family.

Method

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  1. Melt the butter and let it cool slightly.

  2. In a bowl, whisk the eggs with the sugar, vanilla sugar and a pinch of salt until smooth.

  3. Pour in the milk and melted butter and stir.

  4. Sift the flour with the baking powder into the wet mixture. Whisk only until no dry flour remains; a few small lumps are fine.

  5. Leave the batter for 10 minutes so the baking powder starts working.

  6. Heat a non-stick frying pan over medium heat without oil. Pour 2-3 tablespoons of batter into the centre and let it spread into a round.

  7. Cook until bubbles appear on the surface and start to pop, about 1.5-2 minutes. Flip and cook for 1 more minute.

  8. Stack the cooked pancakes and cover with a tea towel to keep warm.

Tips for success

  • Don't overmix the batter, or the pancakes will be dense and rubbery.
  • Keep the heat medium; too high and they burn outside while staying raw inside.
  • The first pancake is a test: use it to adjust the heat and the amount of batter.
  • For perfectly even pancakes, wipe the pan with kitchen paper between batches.

Serving and storage

Serve in a stack with maple syrup, honey, fresh berries, banana or sour cream.

Keep cooled pancakes in a container in the fridge for up to 2 days or freeze for 1 month. Reheat in a toaster or dry pan.

Variations

  • Chocolate: replace 20 g of the flour with cocoa powder.
  • Banana: add a mashed ripe banana to the batter and cut the sugar to 10 g.
  • Berry: drop a few blueberries onto each pancake straight after pouring the batter.

Calories and macros

Per serving (about 157 g):

326kcal
10.3protein, g
10.9fat, g
46.2carbs, g

Per 100 g: 208 kcal, P 6.5, F 6.9, C 29.4. An estimate based on average ingredient values. Your daily calories ›

VegetarianFor kidsQuickNo ovenBudget

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Frequently asked questions

What's the difference between pancakes and oladi?

These pancakes are made with milk and baking powder and cooked in a dry pan, giving a smooth golden surface and airy texture. Russian oladi are usually made with kefir and soda and fried in oil, so they have crisp edges.

Why aren't my pancakes fluffy?

Usually old baking powder, overmixing or a batter that's too thin. The batter should be as thick as sour cream and fall slowly from a spoon.

Do I need to oil the pan?

Not if it's non-stick; the butter is already in the batter, and a dry pan gives the even golden colour. For an ordinary pan, wipe it once at the start with kitchen paper dipped in a little oil.