Usuba
Thin Pancakes with Milk
Delicate pancakes with lacy edges. The batter is made with whole milk, eggs, and sugar, generously enriched with butter. The pancakes are cooked on one side and folded in half right in the pan.
- Total
- 60 min
- Standard serving
- 500.6 g
Ingredients
Total 6
Instructions
- 1
Step 1
Pour 2 cups of flour into a large bowl.
- 2
Step 2
Add milk to achieve a sour cream consistency. Mix thoroughly.
- 3
Step 3
Break the egg and stir. Salt the surface, stir. Repeat salting once more and stir again.
- 4
Step 4
Add 3 tablespoons of sugar. Pour milk until it reaches the consistency of kefir.
- 5
Step 5
Add 0.5 cup of sunflower oil and stir well. The more oil in the batter, the more lacy the pancakes will turn out.
- 6
Step 6
Heat a skillet over medium heat without oil — there's already enough in the batter. Scoop the batter with a ladle and, starting from the center, spread it evenly across the skillet. The pancake will start to bubble — this is normal, don't touch it.
- 7
Step 7
The pancakes are cooked on one side. When the edges are golden brown, fold the pancake in half right on the pan and remove it.
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