This recipe yields the most delicious thin and crispy pancakes. The batter doesn’t contain any sugar, so the pancakes can be used in both savory and sweet dishes.
Recipe for pancakes without sugar
This recipe makes the most delicious thin and crispy pancakes.
The batter does not contain sugar, so the pancakes can be used in both savory and sweet dishes.
At home, we often eat pancakes, both with meat and vegetable fillings and as a dessert with ice cream and jam. In fact, we love pancakes so much that we even sometimes have them with the latter as a dinner option 🙂
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Servings: persons
Pancakes without sugar
This recipe yields the most delicious thin and crispy pancakes. The batter doesn’t contain any sugar, so the pancakes can be used in both savory and sweet dishes.
Equipment
- Kitchen Scale
- Deciliter Measure
- Frying Pan
- Hob
- Bowl
- Hand Mixer
Ingredients
- 150 gram Wheat Flour
- 450 gram Milk
- 3 pcs. Egg
- 3 gram Salt
- 50 gram Butter
Instructions
How to make pancakes?
- First and foremost, forget about the idea that the first pancake should always be discarded. If that happens, it's simply due to carelessness. The secret is to heat your pan before you start making the batter. It's just a too-cold pan that causes the first one to fail.
- So start by turning on the stove to medium-high heat (9 out of 14 on my stove).
- Whisk the flour and half of the milk together until you have a smooth mixture.
- Add the rest of the milk along with eggs and salt.
- Whisk the batter well.
- Melt the butter in a frying pan and add it to the batter.
- Then, turn up the heat on the pan to high.
- Cook thin pancakes on a very hot frying pan. Use approximately ½ - ¾ dl. of batter per pancake.
- When the batter starts to bubble, it's time to flip them.
- Take them off the pan and place them on a plate with foil on top.
- Serve the warm pancakes with sugar, jam, and whipped cream.