Scalded Milk Pancakes with Tiny Holes
Beautiful, appetizing, and made from simple ingredients! Scalded milk pancakes with tiny holes are quick and easy to prepare. There are a few little tricks to make them this lacy. The pancakes come out thin with a deliciously crisp edge.
Updated : 30 October, 2025
Easy
Ingredients
2
Eggs
200 milliliters
Milk
100 milliliters
Water
7 tablespoon
Wheat flour
1.5 tablespoon
Vegetable oil
2 tablespoon
Sugar
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Sift the flour in advance. Wash and dry the eggs. Any milk fat content will work. Use refined, odorless vegetable oil. Adjust sugar to taste - I used only 1 tablespoon.
Step 2
In a large mixing bowl, beat the eggs and add the milk. Add sugar and salt.
Step 3
Whisk the mixture for about 2 minutes, until well combined.
Step 4
Add all the flour into the egg-milk mixture and whisk until smooth. The batter should be thick, like for pancakes. Make sure there are no lumps. Depending on the flour brand, you might need a little more or less.
Step 5
Bring water to a boil and immediately pour the required amount into the batter, whisking constantly. The boiling water scalds the flour, quickly developing gluten - this makes the batter elastic and allows very thin pancakes that won’t tear when flipped.
Step 6
Add vegetable oil and mix well - this prevents the pancakes from sticking to the skillet. The batter is now ready. No need to rest it; the gluten is already active. You can start frying right away.
Step 7
Heat a skillet (preferably non-stick) over high heat. Add a bit of oil and let it heat well, then reduce the heat slightly. Pour a ladleful of batter into the pan, swirling to spread it thinly. The hot surface will immediately create small holes on the pancake.
Step 8
Cook until golden brown on one side, then flip and fry the other side. Stack the ready pancakes on a plate. You won’t need to oil the pan again - the batter already contains enough. Continue until all batter is used (I got about 9 pancakes).
Step 9
Look at those lovely holes! If they stop appearing, add a little more boiling water to the batter. Always make sure your pan is well heated.
Step 10
Serve the pancakes with honey, sour cream, jam, or berries. You can also brush them with melted butter right after cooking for a softer texture - though we love them with crispy edges. Enjoy!