Time: 1 hour.
Complexity: easily
Quantity: 8-10 pcs.

Easy to make, thin pancakes are a great option for breakfast or a snack. They make a great base for culinary experiments. These delicate pancakes, with a delicious golden-brown hue, can be paired with a variety of fillings and sauces.

Ingredients:

• 1.5 cups whole milk
• 1 cup flour
• 1 tbsp. sugar
• 1/4 teaspoon coarse salt
• 4 large eggs
• 4 tbsp (60 g) butter, melted and cooled

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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milk, premium flour, sugar, eggs, butter

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Preparation:

Step 1
• Combine the milk, flour, sugar, salt, eggs, and 2 tablespoons of oil in a blender and blend until smooth, about 20 seconds. Let the dough sit at room temperature for at least 15 minutes before using, or pour it into a lidded container and refrigerate for up to 24 hours.
Step 2
• Heat a 25cm nonstick frying pan over medium heat. Lightly grease it with the remaining melted butter. Add 3–4 tablespoons of batter, swirling the pan to coat the bottom completely. Cook for 2–3 minutes, until the bottom is golden brown. Lift the edge of the pancake with a silicone spatula, then quickly flip it with your fingertips. Cook for another minute, then slide the finished pancake onto a plate. Repeat with the remaining batter, re-greasing the pan as needed. Stack the finished pancakes.

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