Thin Pancakes From Milk


500 ml milk

200g flour

2 eggs

2 tsp. sugar

0.25 tsp. salt

2-3 tbsp vegetable oil + to grease the pan

30g butter for serving

jam to serve

honey for serving

Step by step recipe

Step 1

Pour the flour, sugar and salt into a bowl. Separately mix the eggs and milk at room temperature. Gradually pour the milk and egg mixture into the flour, whisking constantly with the wire whisk. Knead in a fairly thick, smooth dough.

Step 2.

Place the dough at room temperature for 30 minutes.

Step 3.

Mix the dough with a wire whisk. If it seems thick, add a little boiling water. Add 2-3 tbsp of vegetable oil before baking.

Step 4.

Heat a pancake pan over medium-high heat with the vegetable oil. Scoop up the batter with a ladle and pour onto the pan. Spin it around so that it spreads evenly. Reduce the heat to medium-low and bake the pancake until it turns brown on one side. Run the edge of a spatula around the perimeter of the pancake and flip it over. Bake the other side. Transfer to a plate and brush with butter.

Step 5

Bake the rest of the pancakes in the same way, buttered and stacked on top of each other. Serve with jam, sour cream, honey or any filling. Look at the recipes on the following pages.

A housewife’s tip

You can grease a pan in the old-fashioned way: cut a peeled potato, stick it on a fork and dip the cut into the vegetable oil. Or you can put a piece of cold butter or lard on a fork. It’s much more convenient to grease the surface with a silicone brush, of course.

By the way

Per 100g: Proteins 6.63g (8.29% of the daily allowance) 

– fats 11.78g (13.09%) 

– carbohydrates 24.70g (14.70%) 

– dietary fibres 0.71 g (2.37%) 

– kcal 232.53 (12.92%) 

– fatty acids 4.41 g (22.05%) 

– sodium 100,22 mg (6,91%) 

– total sugar 4.71 g (9.42%)

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