Fluffy Thin Pancakes with Milk

Ingredients

• Milk 15 fl oz
• Chicken Egg 2 pieces
• Salt a pinch
• Sugar 3 spoons
• Wheat Flour 1½ glasses
• Vegetable Oil 2 spoons
• Baking Powder a pinch

Step-by-Step Guide

Step 1

Pour room temperature milk into a suitable container, crack in the eggs, and add salt and sugar.

Step 2

Gradually add the flour while stirring to avoid lumps. There will still be some lumps, so make sure to stir well. Bring the mixture to a consistency similar to low-fat sour cream. Add the baking powder.

Step 3

Mix everything together and let it rest for 15–20 minutes before adding the vegetable oil. By the way, the pancake batter can be stored in the refrigerator and made later; it won't spoil.

Step 4

Pour a little oil into a hot skillet and fry the pancakes.