How to cook thin pancakes in milk: what is the trick

Let's make thin, elastic and very tasty pancakes that are suitable for any filling. The recipe is classic, time-tested, and it always gives excellent results.

Ingredients:

• milk – 0.6 liters;
• flour – 250 g;
• raw eggs – 3 pieces;
• sunflower oil – 3 tablespoons;
• sand sugar – 2-3 tablespoons;
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• salt – a third of a teaspoon.

The success of the dough lies in the room temperature of the eggs. First of all, you need to break them into a deep bowl, pour sugar and salt there, beat until smooth.

Heat the milk to a warm state and mix half of its volume with beaten eggs.

Then sift. add part of the flour to the dough and add part of the milk again. Alternately add milk and flour in small portions to the dough and mix until a liquid homogeneous dough is obtained. At the end of the kneading, add sunflower oil.

To achieve maximum homogeneity of the dough and get rid of lumps, we recommend using a blender or mixer.

First you need to warm up the pancake pan well before frying – this is the secret of the success of the first pancake, so that it does not turn out lumpy.

Be sure to grease the bread pan with oil, very thinly. It is necessary to pour the dough onto a hot pan in small portions, so that when it is distributed, a thin layer is obtained.

You need to fry the pancake on both sides, turning it over with the help of a spatula, silicone or wooden.

The pancakes turn out thin with small holes.

They are served to the table both independently, with jam, condensed milk, honey, sour cream, and stuffed with any fillings.