Pancakes with milk generally darken quicker than with water. Higher fat milk may yield a softer pancake than water pancakes. I like pancakes made with milk more than water, but have made it both ways.
Pancakes with milk generally darken quicker than with water. Higher fat milk may yield a softer pancake than water pancakes. I like pancakes made with milk more than water, but have made it both ways.
Milk will make a richer batter because of the milk fat. It will produce more browning than water. It will also produce a softer pancake since fat inhibits gluten development.
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