Pancakes

Instructions

1. 1

   In a bowl, add one full glass of all-purpose flour plus an additional two tablespoons of flour, which is approximately 230 grams of flour. I usually use cake flour or all-purpose flour. Crack in three medium-sized eggs, add a glass of milk and a glass of water (plain or sparkling). Add a pinch of salt and pour in four tablespoons of vegetable oil, such as rice oil or grapeseed oil.

2. 2

   Mixing the batter for a few minutes will ensure a smooth consistency, eliminating any lumps. The batter can be set aside for 30 minutes to rest, although this is not mandatory – I always recommend this step for the perfect texture.

3. 3

   If you plan to prepare the pancake batter in a sweet version, you can use your favorite fruit-flavored sparkling drink instead of water. The oil can be replaced with melted and cooled butter or melted and cooled coconut oil.

4. 4

   When preparing savory pancakes, you can replace the water with beer (adults only).

5. 5

   Thoroughly heat a flat skillet – preferably one designed for making pancakes. Do not immediately set the burner to the highest setting. Instead, set it to medium heat and wait until the heat is evenly distributed over the entire working surface of the pan.

6. 6

   Stir the batter, then use a small ladle to measure out a portion for one pancake. Pour only enough batter onto the pan to cover its surface. Each time I pour, I lift the pan from the heat source, then immediately move it so that the batter spreads evenly over the entire surface. The pancakes should be thin. You can even pour the excess batter back into the bowl each time. Then you will get more, but exceptionally thin pancakes.

7. 7

   After about 40-50 seconds, flip the pancake to the other side. The other side usually needs half the time. A flat spatula may be useful for flipping the pancakes. Fry all the pancakes in this way.