Usuba
Thin pancakes with milk
Thin yeast-free batter for thin pancakes. A recipe with milk and plenty of eggs to help the batter hold its shape on the pan and create thin, even pancakes.
- Total
- 120 min
- Standard serving
- 162.4 g
Ingredients
Total 7
Instructions
- 1
Step 1
Sift the flour. This will remove lumps, eliminate unwanted inclusions, and saturate the flour with oxygen. The more oxygen in the dough, the thinner the pancakes will be.
- 2
Step 2
Whisk the eggs with room temperature milk, salt, and sugar. Taste the batter and adjust the flavor — it should be slightly sweet.
- 3
Step 3
Add the sifted flour in portions to the milk and egg mixture, stirring constantly. The key is to get a smooth batter without lumps.
- 4
Step 4
Add vegetable oil and beat the batter with a mixer until smooth.
- 5
Step 5
Heat the skillet. Brush the surface with vegetable oil. Pour a ladle of batter, spreading it in a circle so that it evenly covers the bottom.
- 6
Step 6
Flip the pancake with a spatula, toothpick, or by tossing it in the air.
- 7
Step 7
Try the first cooked pancake. If necessary, adjust the taste of the batter by adding sugar or salt. Continue frying pancakes until the batter runs out. Brush each finished pancake with butter — this will prevent sticking and improve the taste.
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