Fluffy Thin Pancakes with Milk

Description

The simplest recipe that absolutely requires baking powder. You should add it to the batter at the last moment—when the consistency of the batter resembles low-fat sour cream.

Ingredients

• Milk - 15 fl oz
• Chicken Egg - 2 pieces
• Salt - a pinch
• Sugar - 3 spoons
• Wheat Flour - 1½ glasses
• Vegetable Oil - 2 spoons
• Baking Powder - a pinch

Step by Step guide

Step 1

Pour room temperature milk into a suitable container, crack in the eggs, and add salt and sugar.

Step 2

Gradually add the flour while stirring to avoid lumps. There will still be some lumps, so make sure to stir well. Bring the mixture to a consistency similar to low-fat sour cream. Add the baking powder.

Step 3

Mix everything together and let it rest for 15–20 minutes before adding the vegetable oil. By the way, the pancake batter can be stored in the refrigerator and made later; it won't spoil.

Step 4

Pour a little oil into a hot skillet and fry the pancakes.

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