Grandma's cup pancakes with boiling water: as soft as a cotton ball and without burning recept

Name: Grandma's cup pancakes with boiling water: as soft as a cotton ball and without burning
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cups all-purpose flour; 2 cups milk; 1 cup boiling water; 2 eggs; 1 teaspoon salt; 2 tablespoons sugar; 1 packet vanilla sugar; 1 packet baking powder; vegetable oil for frying

Easy to prepare
4 serving
35 minutes

Jan, 17. 12. 2025

Print recipe

Completely simple, yet clever batter that our grandmothers already knew. Cup pancakes can be made even without a scale and thanks to the trick with boiling water they remain silky soft yet elastic. They are suitable for sweet and savory and behave excellently in the pan – they don’t stick and brown evenly.

For 4 serving

Ingredients

2 cups all-purpose flour
2 cups milk
1 cup boiling water
2 eggs
1 teaspoon salt
2 tablespoons sugar
1 packet vanilla sugar
1 packet baking powder
vegetable oil for frying

Preparation procedure

In a bowl, mix the flour, baking powder, salt, sugar and vanilla sugar. Always prepare the dry base first; the mixture will be airier and free of lumps.
Add the eggs and, using a whisk, gradually beat in the milk. A thicker but smooth batter will form. Now comes Grandma's trick – it determines the delicacy.
Pour the boiling water in a thin stream while whisking at the same time. The batter will noticeably soften and become more elastic. Thorough whisking is key.
Let rest for 5–10 minutes. During the pause the flour „drinks“ and the leavening will start to work, so the pancakes will then cook evenly.
Heat the pan over medium heat and lightly brush with oil. Use a ladle to pour the batter and quickly spread it into a thin layer.
Cook until the edges turn golden, flip and finish briefly. Repeat, occasionally just wipe the pan and lightly brush with oil; only a small amount of fat is needed.

Total preparation time: approx. 35 minutes (10 min batter + 5 min resting + 20 min frying)

Number of servings: 4 (about 12–14 pancakes depending on pan size)

Why boiling water works

Hot water partially „scalds“ the starch in the flour and the batter binds better. Thanks to that the pancakes are exceptionally delicate, pliable and do not burn. At the same time they spread thinner more easily and don’t tear when flipping – ideal for rolling and filling.

Tips and variations

Want an extra fluffy result? Mix in an additional pinch of baking powder or replace part of the milk with sparkling water.
For aroma add finely grated lemon zest; for a savory version omit the sugar and add herbs or pepper.
The first pancake is a test of the pan: if it darkens too quickly, turn down the heat; if it’s pale, increase the heat.
Storage: cover cooled pancakes, they won’t dry out and will stay moist. They can also be frozen in thin layers.

Serving

Serve with jam, quark, Nutella or just with butter and honey. For savory try spinach, ham and cheese or mushrooms. Thin „crêpes“ can tolerate a richer filling, a firmer center will hold them without tearing. Don’t be afraid to layer – you’ll get a quick pancake cake.

Conclusion

Grandma’s cup recipe is proof that complexity is rarely necessary. Thanks to boiling water you’ll get reliable, fluffy yet flexible pancakes that don’t burn and flip beautifully. Rely on a solid base, work with medium heat and the reward will be pancakes „like from a patisserie“. They’re suitable for a weekend breakfast or a quick dinner – just a few cups and a whisk are enough.