Thin Milk Pancakes by the Recipe of John Smith

Ingredients

• Wheat Flour 10 oz
• Milk 15 fl oz
• Chicken Egg 3 pieces
• Vegetable Oil 2 spoons
• Sugar 2 spoons
• Salt ½ spoons
• Butter to taste

Step-by-Step Guide

Step 1

Sift the flour to remove any unwanted particles that may be present. Additionally, this helps to eliminate lumps in the flour. Finally, it aerates the flour, which is important because the more oxygen in the flour and, consequently, in the batter, the thinner the pancakes will turn out.

Step 2

Whisk the eggs with milk, salt, and sugar. The milk should be at room temperature or slightly warmer. Add the sugar. Taste the mixture and, if necessary, add more sugar or salt to balance the flavor. It should be slightly sweet, but not overly so.

Step 3

Gradually add the sifted flour to the mixture of milk, eggs, sugar, and salt, stirring to combine. The main goal is to ensure that the batter is smooth and free of lumps.

Step 4

Add 2 tablespoons of vegetable oil and beat the batter with a mixer.

Step 5

Heat the skillet. Use a brush to spread vegetable oil over the surface of the skillet. Pour a ladle of batter into the skillet, pouring in a circular motion to evenly distribute it across the surface.

Step 6

You can flip the pancake using a spatula, a toothpick, or by tossing it in the air and catching it with the pan.

Step 7

Try the first pancake. If needed, add more sugar or salt to the batter. Continue frying the pancakes until the batter is finished. Brush each cooked pancake with butter. This is necessary to prevent them from sticking together and to enhance their flavor.