Pancakes with donkey milk: basic recipe and fillings

Pancakes made with donkey milk are particularly tender. Because donkey milk is slightly thinner than cow's milk, the batter becomes light and can be cooked thin – similar to crêpes.

Ingredients

• 150 g wheat flour
• 250 ml donkey milk (thawed)
• 2 eggs
• 1 tbsp sugar (for sweet pancakes)
• 1 pinch of salt
• Butter or neutral oil for frying

Preparation

1. Mix the batter: Mix the flour, sugar, and salt. Gradually whisk in the eggs and donkey milk until a smooth batter forms.
2. Let it rest: Allow the batter to rest for 15 minutes.
3. Prepare the pan: Heat the pan over medium heat and grease lightly with butter.
4. Cook: Pour in a small ladle of batter, spread it evenly by swirling the pan, and cook until the underside is golden brown. Turn over and cook briefly on the other side.
5. Keep warm: Keep the finished pancakes warm in the oven at 60 °C.

Fillings

• Classic: Cinnamon and sugar or apple sauce
• Fruity: Berries and a dollop of quark
• Savory: Cook without sugar and fill with spinach and goat cheese or donkey cheese

Tips

• For thicker, fluffier pancakes, use an additional 50 g of flour.
• With donkey milk powder: Dissolve 25 g of powder in 225 ml of water.
• You can find more ideas in the post Cooking and baking with donkey milk powder.

Frequently Asked Questions

Can you taste the donkey milk in the pancakes?

It is subtle. Its mild sweetness is most noticeable with simple fillings such as cinnamon and sugar.

Can I prepare the batter in advance?

Yes, covered in the refrigerator until the next day. Stir briefly before cooking.

Note: Donkey milk contains milk protein and lactose.