Usuba
Thin pancakes with milk
Tender pancakes with baking powder and milk. The batter turns out liquid and homogeneous, which allows you to fry thin, lacy pancakes. Perfect for breakfast with any fillings or sweet toppings.
- Total
- 40 min
- Standard serving
- 106.4 g
Ingredients
Total 8
Instructions
- 1
Step 1
Break the eggs into a deep bowl and mix them thoroughly with a whisk or mixer until smooth and uniform.
- 2
Step 2
Mix the flour with baking powder and gradually add it to the bowl with eggs. Stir until all lumps disappear completely.
- 3
Step 3
Add sugar, salt, and one glass of milk, stir well. Pour in the second glass of milk and half a glass of water, stir again until smooth.
- 4
Step 4
Add vegetable oil and mix the dough thoroughly.
- 5
Step 5
Place the cast iron skillet on a medium burner and turn on medium heat. When the skillet is slightly warmed, brush it with a thin layer of vegetable oil using a silicone pastry brush.
Wait 2 minutes for the oil to heat completely. Pour the batter with a ladle, but not completely — approximately half the volume. Fry thin pancakes until golden brown on both sides.
Grease the pan with oil between pancakes if needed.
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