Starch Pancakes
Original, ultra-thin, and delicious! Starch Pancakes use potato starch instead of flour. The batter is very thin but surprisingly easy to flip. The result - crispy-edged, tender crepes with a light texture.
Updated : 20 October, 2025
Easy
Ingredients
2 cup
Milk
3
Chicken eggs
7 tablespoon
Potato starch
4 tablespoon
Vegetable oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use milk of any fat content; 1.5% works well. Use a standard 250 ml cup. Measure starch with a heaping tablespoon. Choose refined, odorless vegetable oil.
Step 2
In a mixing bowl, add the starch and salt. Crack in the eggs.
Step 3
Whisk the eggs and starch until smooth. You’ll get a thick, sticky mixture.
Step 4
Gradually pour in the milk while stirring constantly to avoid lumps. This method - adding milk into the egg-starch mix (not the other way around) - helps create a smooth batter. Add vegetable oil and stir again. The oil prevents sticking during frying. Let the batter rest for 10 minutes.
Step 5
Heat a frying pan over high heat - a nonstick crepe pan is best, but any heavy-bottomed skillet will work. Grease lightly with oil before the first pancake. Reduce heat to medium. Pour in about half a ladle of batter (stir before each use to lift the starch from the bottom) and swirl to coat the pan evenly.
Step 6
Cook until golden on one side, then flip and brown the other. Remove the pancake and continue cooking the rest of the batter the same way. No need to re-oil the pan each time. Stir the batter before each new pancake to keep the starch evenly distributed.
Step 7
Serve the pancakes hot with jam, condensed milk, or syrup. When warm, the edges are crispy; once cooled, they become soft. Enjoy!