How to make pancake batter without any lumps?

To make a smooth pancake batter without any lumps, mix the flour with a few spoonfuls of Régilait powdered milk.

The powdered milk makes the flour smoother and therefore prevents the formation of any lumps.
Some people prefer to sift the flour to make the batter smooth. The result will be the same but using powdered milk means you don’t have to sift the flour. Saving you time!
Using powdered milk to make the flour smooth makes it easier to incorporate the liquid (water, beer, milk, etc.). However, you will still need to make sure you add the liquid gradually to the flour.

Which type of powdered milk should I use?
You can use Régilait semi-skimmed, full-fat or skimmed powdered milk.

Always mix the powdered milk with the flour, preferably using a whisk. Then add the liquid, little by little.

What quantity should I use for a perfectly smooth batter?
4 to 8 dessertspoons of semi-skimmed powdered milk for 250 grams flour.
For a classic pancake batter recipe, we recommend using 4 dessertspoons of powdered milk.

We also recommend using powdered milk for batter made using a blender or mixer. This makes the batter lighter. In fact, powdered milk improves the expansion and aeration of your recipes.

This tip can be used in other batter recipes, such as doughnut batter, tempura batter, waffle mix, buckwheat pancake batter, etc.

Extra advantage: Powdered milk gives pancakes a lovely golden colour.

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