Thin pancakes with milk, eggs and sugar

Step-by-step recipe

Step 1:

Break three eggs into a deep bowl, add sugar and a pinch of salt.

Step 2:

Beat eggs and sugar with a whisk until smooth.

Step 3:

Pour half a glass of milk into the bowl and mix thoroughly again.

Step 4:

Gradually add 200-220 g of flour, stirring constantly with a whisk to avoid lumps.

Step 5:

Add the remaining milk and stir.

Step 6:

Add 2 tablespoons of vegetable oil. Knead the dough until smooth and the consistency of thin sour cream.

Step 7:

Let the dough sit for 15-20 minutes.

Step 8:

Heat a frying pan and brush it with a thin layer of vegetable oil.

Step 9:

Pour a ladle of batter into the pan and quickly spread it over the bottom by tilting the pan.

Step 10:

Fry the pancake until golden brown on one side, then carefully flip it over with a spatula and fry the other side.

Step 11:

Place the finished pancake on a plate and grease it with a piece of butter.

Step 12:

Repeat steps 7-10 until you run out of dough.

Cooking tips

For a perfectly smooth dough, sift the flour before adding it.

Before you start frying, be sure to preheat the pan—a cold pan will cause the pancake to stick.

If the pancake tears when you flip it over, the batter is too runny – add a little flour.

To distribute the batter evenly in the pan, use a figure-eight motion.

Don't fry pancakes on very high heat - they may burn on the outside and remain raw on the inside.

Store the finished pancakes in a stack, covered with a towel, to keep them warm and dry.

Serve thin pancakes with any filling: cottage cheese, jam, honey, mushrooms, or simply with butter.