I love pancakes for their versatility. They can be the perfect dessert if you serve them with fruit, berries, chocolate sauce, whipped cream, jam or honey. Stuff them with meat or mushrooms, ham or cheese, rice or fish and you have a delicious breakfast or snack.
I first made pancakes about 15 years ago and have been making them very often ever since. Of course, in that time I have tried many variations of classic pancakes, but I chose this one. They are tender, thin, fragrant, slightly crispy around the edges and unbelievably delicious!
The dough doesn’t pose any problems when baking, so you’re sure to have them quick and easy to make.
The finished dough may seem a little runny to you. Don’t let this bother you; it should be that way if you want thin pancakes.
If you want thicker pancakes, add 50g more flour. The batter will become thicker, and the pancakes will be denser. Important: When the batter is ready, let it stand for 10 minutes before baking.
I prefer to use a blender for whipping, but if you don’t have a blender, you can make the batter with a whisk or mixer.
INGREDIENTS
Water – 125 ml.
Milk – 250 ml.
Eggs – 3 eggs.
Butter – 50 gr (3-4 tablespoons)
Flour – 160 gr.
Sugar – 1 tsp.
Salt – 1 tsp.
INSTRUCTIONS FOR COOKING
- Melt butter in a microwave for 15 seconds.
- Put all the ingredients in a blender.
- Whisk everything together until smooth.
- Heat a frying pan and grease it with vegetable oil. Start baking the pancakes. Add the batter to the pan and with a quick, circular motion spread evenly over the entire pan. Fry until golden and flip. Fry for about 15 seconds more and remove. They will be golden on one side and paler on the other.
- Brush the pancakes with butter, if desired. Done!
NOTES .
- When the batter is ready, let it stand for about 10 minutes.
- Fry only in a very hot frying pan.
- If beating the dough with a hand whisk, use warm milk and water to avoid lumps.
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