However, according to a popular TikTok video by @avozmechef that has nearly 30 million views, turning one ingredient into an award-winning dish at one of the most highly-acclaimed restaurants in the world—Noma—is more than possible. In the video, chef Alfredo Vozmediano Romero explains that with just one ingredient (milk), you can create a protein and calcium-rich one-ingredient pancake recipe he calls “milk skins.” Truly, just when we thought eggs were the most versatile breakfast ingredient, this recipe proved us wrong.
@avozmechef Crepes de solo 1 ingrediente #homemadefood #singluten #sinazucarañadido #recetasdeverano #newrecipe #videorecipe #fyp #foryou #parati #recetassanas #recetasquefuncionan #chefprivadomicilio ♬ Paris – Else
How to make a one-ingredient milk protein pancake recipe
Chef Romero says all you need is a good nonstick pan, milk, and a little patience to make this one-ingredient pancake recipe. And just as there are hundreds of ways to cook an egg, the same can be said for milk—it all comes down to technique. In this case, Romero cooks the milk pancake as you would when making a batch of crêpes: low and slow.
Romero says to start by adding milk to a nonstick pan. Next, turn the heat on and boil the milk until it begins to bubble, being careful not to burn or scald it. As the milk bubbles rise and thicken, look for signs of a thin film forming at the surface. Once you see a thin shiny layer forming, immediately turns the heat down to low. Then, the liquid slowly begins to evaporate, which is evident as the bubbles get smaller, and the pancake becomes flatter.
After a few minutes, you’ll notice the milk begin to caramelize and turn golden brown. This is a sign of the Maillard reaction taking place—the chemical interaction between amino acids like protein and reducing sugars that gives way to a browned color and that classic caramelized taste. The Maillard reaction is the most important step in making this one-ingredient recipe trick your taste buds into thinking a lot more went into making it.
Once the bottom has been browned and there is no remaining liquid or wet spots on the surface, carefully peel the milk skin away from the pan. The milk will be barely recognizable, as it has transformed into a delicious pancake—devoid of any liquid—that Romero says tastes like a mix between caramel and dulce de leche.
FYI: To ensure your pancake comes out as delicious as possible, Romero recommends using full-fat milk, which will help with the caramelization and create the perfect pancake-like texture. Additionally, he says it’s important to calculate the amount of milk needed depending on the size of your pan. For his pan, which is just shy of eight inches in diameter, he uses about five ounces (a little more than half of a cup) of milk to ensure the surface is evenly covered with just enough liquid to evenly evaporate to form the thin milk pancake.
Aside from the ease and health benefits that make this recipe worthwhile—milk packs a whopping 276 milligrams of calcium, 24 milligrams of magnesium, and nearly eight grams of protein per cup—it’s also super versatile and can be consumed any way you’d serve a pancake, wrap, or crepe. (We love stuffing them with sliced bananas and a shmear of almond butter… or smoked salmon, cucumber slices, and cream cheese.)
One-Ingredient Milk Protein Pancake Recipe
Yields 1 serving
5 ounces of milk
1. Add milk to a nonstick pan that’s about eight inches in diameter.
2. Turn the stove on medium to medium-high heat and bring the milk to a boil while being careful not to burn the liquid.
3. Once the milk is boiling, and a thin film begins to form on the surface, reduce the heat to low and cook until the liquid evaporates and the bottom caramelizes.
4. Once there are no wet patches visible on the surface, carefully remove the pancake from the pan and serve.
Cue: Banana Pancakes by Jack Johnson: