Making dough for pancakes. I'm going to do on the fermented baked milk, which can be replaced with yogurt or sour milk. Poured the yogurt in a bowl and repaid it in baking soda. Added sugar, vanilla, all whisk connected. Broke the eggs, put them back together. Corn starch queue. Add the starch one spoonful at a time and combine with a whisk so that there are no lumps. Pour boiling water into the dough, constantly working with a whisk.
The dough is very liquid. To make it easier for me to pour the dough in a thin layer on the pan, I will transfer it to a bowl with a spout (I have a measuring Cup). The dough is ready. The pan needs to be very well heated. It is mandatory to grease each pancake with sunflower oil, despite the fact that the pan is pancake and non-stick. The dough will be poured in a very thin layer of about 1 mm. Pour the dough through the spout of the dishes in a thin layer, tilting the pan in different directions. When the pancakes are set and Golden, check with a spatula around the entire circumference of the pancake, whether they are well behind the pan. Turn over and fry until ready on the other side.
My frying pan is D-24 cm. From this amount of dough, 8 pieces of very thin pancakes turned out. The last pancake was baked openwork, a little dough was not enough to completely fill the pan. Pancakes are very tender, with crunchy edges, the thinnest, in a hole, just Shine through, very flavorful. I'll serve them with apricot jam.