Heat a non-stick frying pan. It must be dry, as the pancakes are baked on a dry surface of the pan.
Pour a ladle, grabbing small portions of dough, or a tablespoon of dough into the center of the pan quickly. At the same time, pour in one place, and not in a circle - so all the pancakes will be the same shape and size.
After pouring a circle of dough, you can slightly shake the pan from side to side, so that the dough is slightly dispersed.
Wait until the top of the dough is covered with bubbles (quickly) and turn it over with a thin spatula and fork to the other side.
Pancakes are baked quickly, 30 seconds on each side, so the fire should be medium, but not small.