Fluffy Pancakes with Donkey Milk: A Recipe for Sunday

Unlike thin pancakes, pancakes are small, thick, and fluffy. Baking powder provides the volume, while donkey milk adds a mild, slightly sweet note.

Ingredients

• 200 g wheat flour
• 2 tsp baking powder
• 1 tbsp sugar
• 1 pinch salt
• 2 eggs
• 220 ml donkey milk (thawed)
• 30 g melted butter, plus some for frying

Preparation

1. Dry ingredients: Mix flour, baking powder, sugar, and salt in a bowl.
2. Wet ingredients: Whisk together the eggs, donkey milk, and melted butter.
3. Mix briefly: Mix both together only until no dry flour is visible. Small lumps are fine.
4. Fry: Grease the pan lightly with butter over medium heat. Add 2 tbsp of batter at a time and cook until bubbles form on the surface. Turn over and cook briefly until done.
5. Stack: Stack while warm and serve immediately.

Toppings

• Berries and powdered sugar
• Maple syrup and chopped pecans
• Banana slices and a dollop of quark

Tips

• If the batter is too runny, add 1–2 tbsp of flour. Donkey milk is slightly thinner than cow's milk.
• The first pancake is a good test for the pan temperature.
• With donkey milk powder: Dissolve 22 g of powder in 200 ml of water.

Frequently Asked Questions

Why are my pancakes flat?

Usually, the batter was mixed for too long or the baking powder was no longer fresh.

Can I freeze pancakes?

Yes. Freeze them once cooled and reheat in the toaster or pan.

Note: Contains milk, gluten, and egg.