These Pancakes Will Knock Your Socks Off: Skip the Milk, and They'll Be Much Better

I don't know anyone who doesn't love pancakes. The recipe for pancakes is simple, but here's a tip for you: if you skip the milk, the pancakes will turn out more delicate and much more flexible. This is how the best chefs do it.

Pancakes are perfect in every way. They’re not only easy and quick to make, but also offer endless inspiration for breakfast, lunch, or any other meal. Whether you prefer sweet or savory pancakes, one thing is certain - the batter is key. How do you make the perfect pancake batter? Use buttermilk instead of milk - that’s the secret you need to master to become a pancake pro.

Naleśniki, fot. NataliPopova / iStockNaleśniki, fot. NataliPopova / iStock

Buttermilk Pancakes: There’s No Better Recipe

Ingredients:

• 1 full cup of all-purpose flour, preferably low-milled,
• 2 eggs,
• 2/3 cup of natural buttermilk,
• 1 cup of sparkling water,
• 3 tablespoons of melted butter,
• A pinch of salt,
• Optional: 1 teaspoon of powdered sugar.

Method for Buttermilk Pancakes:

1. Sift the flour into a bowl and mix it with the salt and sugar if you're using it. The buttermilk and sparkling water should be chilled, and the melted butter should not be hot.
2. Add the buttermilk, sparkling water, and eggs to the flour. Using a mixer on high speed, blend the mixture into a smooth batter, gradually adding the melted butter.
3. Prepare a pan and lightly grease it with butter. Once it’s hot enough, pour portions of the batter onto the pan, spreading it over the surface.
4. Fry the pancakes until golden. They will be very thin, so they won't need to be fried on both sides. However, if you want to be sure, you can flip them after a short while.

Enjoy your pancakes!