Milk pancakes are a delicious sweet from Galicia, consisting of a dessert similar to pancakes, very thin and rolled. Find out how to make them with this recipe.

Milk pancakes are traditional sweets from Galicia that are made and tasted at the Carnival Festivities. These sweets are pancakes or milk omelettes that are prepared with very thin dough similar to crepe dough, but they are not crepes.

Pancakes can be eaten like this, as pancakes without filling or they can also be prepared with filling. The most commonly used fillings can be jam, cream or chocolate.

The pancakes are, together with the Ears and the Stuffed Fried Cannas, the most demanded and tasted sweets at the Galician Carnival Festivities.

Carnival is not only music, dances and costumes, it is also a good time to stop and enjoy the rich, extensive and appetizing sweet gastronomy, present in many regions and representative of these Carnival Parties.

We can taste pancakes accompanying breakfast, snacks or dessert, at any time they are appetizing.

Milk pancakes recipe


  • Half a liter of whole milk.
  • 4 medium eggs.
  • 275 grams of simple wheat flour sifted.
  • 125ml of water.
  • 30 grams of sugar.
  • A pinch of salt.
  • Olive oil, sunflower oil or a little butter.


  1. In the mixer bowl, beat the eggs well. Next we add to the beaten eggs, the pinch of salt, the sugar, the milk, and we beat again.
  2. Without stopping to beat and little by little we are incorporating the sifted flour until the dough is well beaten and without lumps. The dough for the pancakes should have a rather liquid appearance, it should not be thick.
  3. Cover the dough with plastic wrap and let it rest at room temperature and in a cool place for 60 minutes. Once the time has elapsed, we put a pan on the fire to heat with a trickle of oil, just to grease the pan or if you prefer a little butter instead of oil.
  4. With the help of a soup spoon, pour a little pancake batter into the pan. The pancake dough, as we said before at the beginning of the post, should be like a very thin and soft pancake.
  5. Once the dough is in the pan, take the pan and move it in circles to spread the dough over the entire surface of the pan.
  6. When the dough comes off the edges of the pan, turn it over to cook it on the other side. We brown gently, a light gold, since they should be rather whitish.
  7. We cook them one by one and deposit them one on top of the other, stacking them.

When we go to take them to the table for tasting, we will roll them in the form of joints or tubes. To taste them we can coat them with a mixture of cinnamon and sugar or with a trickle of honey on top.

We can also present pancakes filled with chocolate, filled with our favorite jam or with cream.



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