:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/DtdHGIjqjU6U6sQCc5ya/2d6f5414f4befdff29f93e96cec020.jpeg "Lactose-free pancakes")
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Lactose-free pancakes
Making lactose-free pancakes is incredibly simple—you just need to swap standard milk for an alternative that suits your taste. The result is often lighter and just as fluffy.
Ingredients
- 250 g All Purpose Flour
- 500 ml lactose free milk
- 2 large eggs
- 1 package vanilla sugar
- a pinch of salt
- 2 tablespoon vegetable oil
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Directions
Prepare the base: In a large bowl, whisk the eggs with the sugar and a pinch of salt.
Mixing: Gradually add the milk and flour. I recommend alternating them in small portions to avoid lumps. Finally, stir in the 2 tablespoons of oil and mix until smooth.
Resting: If you have time, let the batter rest at room temperature for at least 15–20 minutes. This allows the flour to fully hydrate, so the pancakes won't tear.
Cooking: Heat a high-quality non-stick pan and lightly grease it with oil (usually only necessary for the first pancake). Pour a ladle of batter onto the pan and swirl it to cover the surface evenly.
The finish: Cook until golden brown on both sides (usually about 1 minute on the first side and 30 seconds on the other).
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