Ingredients with Measurements:
- 2 cups of milk
- 1 cup of all-purpose flour
- 2 eggs
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of vanilla extract
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk or electric mixer
- Frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
2. In a separate bowl, beat the eggs and add the milk and vanilla extract. Mix well.
3. Slowly pour the wet ingredients into the dry ingredients while whisking until the batter is smooth and free of lumps.
4. Heat the vegetable oil in a frying pan over medium-high heat.
5. Using a ladle or measuring cup, pour the batter into the hot oil to form small pancakes. Fry until golden brown on both sides, about 2-3 minutes per side.
6. Use a slotted spoon to remove the pancakes from the oil and place them on a plate lined with paper towels to absorb excess oil.
7. Repeat the process until all the batter is used up.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 12-15 pancakes
Nutritional information:
- Calories: 120 per pancake
- Total fat: 5g
- Saturated fat: 1g
- Cholesterol: 35mg
- Sodium: 80mg
- Total carbohydrates: 15g
- Dietary fiber: 0g
- Sugars: 6g
- Protein: 4g
Substitutions for ingredients:
- You can use almond milk or soy milk instead of regular milk.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add cinnamon or nutmeg to the batter for a spiced flavor.
- Top with fresh fruit or whipped cream for a sweet twist.
- Add chopped bacon or sausage to the batter for a savory version.
Tips and tricks:
- Make sure the oil is hot enough before frying the pancakes to prevent them from sticking to the pan.
- Use a slotted spoon to remove the pancakes from the oil to avoid burning yourself.
- Serve the pancakes immediately after frying for the best texture.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancakes in the microwave or toaster oven until warm.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with maple syrup or honey.
- Garnish with fresh berries or powdered sugar.
Pairings:
- Serve with a side of bacon or sausage for a hearty breakfast.
- Pair with a cup of coffee or tea for a morning pick-me-up.
Suggested side dishes:
- Fresh fruit salad
- Hash browns
- Scrambled eggs
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure the oil is not too hot to prevent it from splattering and causing burns.
- Use caution when handling hot oil.
Food history:
- Fried milk pancakes are a traditional Spanish dessert called "leche frita."
Flavor profiles:
- Sweet, creamy, and slightly crispy.
Serving suggestions:
- Serve as a dessert or breakfast item.
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