• Milk - 500 ml
• Eggs - 3 pcs.
• Flour - 280 g
• Sugar - 1-2 tbsp.
• Salt - 1 tsp.
• Vegetable oil - 3 tbsp.
• Butter for greasing finished pancakes
Break eggs in a bowl, add salt, sugar and mix with a fork or whisk.
* If you cook sweet pancakes, they can add more sugar (2-2.5 tablespoons) for not sweet pancakes 1 tablespoon is enough.
Pour to the eggs about 200 ml of milk and stir. Add flour and mix. The batter should be smooth and be like a thick cream. Pour the remaining milk (300 ml) and stir. The batter should be liquid and flow easily. Add vegetable oil. Mix the dough and let stand for about 15 minutes. Warm a pan for pancakes up and grease it with a thin layer of vegetable oil.
* It is convenient to grease pan with a half –cut peeled potato or an onion, impaled on a fork. You have to dip onion and potato into a saucer with vegetable oil and then grease the pan.
Pour about half a ladle or ladle of batter ( it depends on the diameter of the pan) in the center of the pan and quickly spread over the entire surface of the pan with a thin layer, turning the pan.
When the edges of the batter will dry out and turn brown, then hook pancake with a thin wide spatula and gently flip over. Pancakes must be brown on the other side.
Take the pancake off with a spatula from the pan and pass on a clean plate, suitable diameter. Fry the other pancakes just the same, greasing the pan with vegetable oil if it is necessary.
To make pancakes not cool, a plate of pancakes can be placed in heated to ~ 80-90 ° C oven. Pile hot pancakes, oiling with melted butter, and put the plate with pancakes in the oven.
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