Usuba
Whole wheat pancakes with milk
Fluffy pancakes made from a mixture of whole grain and wheat flour. Cooked without oil on a ceramic pan. The batter is leavened with baking soda and boiling water, which makes the pancakes airy and light.
- Total
- 15 min
- Standard serving
- 217.2 g
Ingredients
Total 8
Instructions
- 1
Step 1
Put the kettle on to boil.
- 2
Step 2
Mix whole wheat flour, wheat flour, salt and sugar in one bowl.
- 3
Step 3
In a separate bowl, whisk the eggs with milk.
- 4
Step 4
Add baking soda to boiling water and stir. Pour the resulting solution into the egg-milk mixture.
- 5
Step 5
Gradually add the flour mixture to the liquid consistency, stirring the batter well with a whisk. Don't overdo it with the liquid — excess boiling water or milk will make the pancakes softer and they may fall apart on the pan.
- 6
Step 6
Let the dough rest for 5–10 minutes.
- 7
Step 7
Mix the dough thoroughly once more.
- 8
Step 8
Heat a ceramic-coated pan. Fry pancakes without oil. If you like, before the first pancake, wipe the pan with vegetable oil or a sliced potato. Use only a ceramic pan — a regular pan won't work, the pancakes will stick.
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