Usuba
Thin Pancakes with Milk
Simple pancakes made with milk and eggs without yeast. The batter is prepared quickly, and the pancakes turn out thin and delicate. Perfect for breakfast or dessert with sweet or savory fillings.
- Total
- 30 min
- Standard serving
- 272.6 g
1
Ingredients
Total 7
Instructions
- 1
Step 1
Combine a glass of milk with eggs and sugar. Mix until smooth.
Sift in the flour, vanilla extract and baking soda. Add vegetable oil.
Bring the dough to the desired consistency with the remaining milk. It should be liquid, like sour cream.
- 2
Step 2
Heat the crepe pan over medium heat.
Before making the first pancake, oil the pan. For subsequent pancakes, oil is not required — they won't stick.
Bake the pancakes on both sides until golden brown.
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