Usuba
Thin Pancakes with Milk
A classic recipe for thin pancakes with crispy edges. The batter is made lump-free thanks to gradual milk addition. The pancakes turn out tender, flip easily, and are perfect for any filling.
- Total
- 30 min
- Standard serving
- 209.5 g
Ingredients
Total 6
Instructions
- 1
Step 1
Break the eggs into a bowl and mix well.
- 2
Step 2
Add the flour and mix thoroughly. The dough should be very thick and without lumps.
- 3
Step 3
Gradually pour in the milk, stirring continuously. Add the milk in small portions: the thicker the dough, the smaller the portion. This will prevent lumps from forming.
- 4
Step 4
Add salt and sugar, mix well.
- 5
Step 5
Heat the pan over medium heat. Add vegetable oil to the batter and stir.
- 6
Step 6
Pour a small amount of batter onto the pan. With quick diagonal movements, spread the batter evenly over the surface to create a thin round pancake.
Fry for 15–20 seconds until the bottom is set and the edges are golden brown. Flip the pancake and fry the second side even faster.
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