Food Recipes Hub

Thin Pancakes With Eggs and Milk

The most delicious, low-cost, ordinary products! Thin pancakes with milk and eggs can be made quickly and simply from affordable and inexpensive ingredients. You will learn how to make the dough turn out without lumps and many other tips that will always make pancakes.

CourseDesserts Dishes
CuisineAmerican Cuisine, French Cuisine, Ukrainian Cuisine
KeywordEasy, For Beginners

Servings	Prep Time
4	5minutes

Cook Time

30minutes

Servings	Prep Time
4	5minutes

Cook Time

30minutes

Ingredients

500milliliters Milk
3pieces Eggs
200gram Wheat flour / Flour
2tablespoon vegetabe oil
2tablespoon Sugar
0.5teaspoon Salt

Instructions

How to make thin pancakes with milk and eggs? Prepare the ingredients. For the best results, make sure all the ingredients are at room temperature. If they’re not, you can warm the milk in the microwave or place the eggs in warm water.
Crack the well-washed and dried eggs into a deep bowl. Always wash eggs before using them to remove potential bacteria from the shell. You can use food-safe detergents and a brush. Add sugar and salt to the eggs, adjusting the quantities to your taste. If you prefer less sugar, you can reduce the amount.
Beat the eggs with a whisk or fork until well mixed. You don’t need a mixer for this step; the goal is to achieve a smooth mixture. Add about 150 ml of milk to the egg mixture and mix it in.
Sift the flour into the bowl. Sifting helps remove any impurities and aerates the flour, which is beneficial for the quality of the pancakes. You may need slightly more or less flour, so adjust the consistency as needed.
Stir the batter. With a small amount of milk, the batter will be thick, which is what you want. A thick batter is easier to mix until smooth and ensures there are no lumps.
Gradually add the remaining milk to the thick batter, stirring after each addition. This will result in a completely homogeneous batter without lumps. It should have the consistency of thick cream. No need to make it thicker; thinner batter will yield thinner pancakes. Add odorless vegetable oil and mix. Allow the batter to rest for 10 minutes; this will make flipping the pancakes easier.
Heat a frying pan over high heat. The best pancakes are cooked on a hot pan that prevents sticking and ensures easy removal. Add a drop of vegetable oil to the pan, but you’ll only need to do this before the first pancake. The oil in the batter will suffice for the rest. Pour a portion of the batter into the pan and distribute it evenly by swirling the pan. For tips on choosing a frying pan and oil for frying, refer to the article at the end of this recipe.
Fry the pancake until it’s golden brown on one side, then flip it over to cook the other side. Adjust the heat to achieve a moderate cooking pace, ensuring the pancake doesn’t burn. Remove the finished pancake to a plate, and you can optionally spread butter on it. Continue baking the rest of the pancakes using the same method. This recipe yields approximately 12 pancakes in a 20cm diameter frying pan.
Serve the pancakes with your choice of sweet or savory toppings. These pancakes are suitable for stuffing as they are thin and won’t tear easily. Enjoy your meal!

Recipe Notes

Additional Note 1:
Be prepared for the possibility that you might need more or less flour than the exact amount stated in the recipe. The key is to pay attention to the desired consistency of the dough rather than fixating on the precise quantity of flour.

Additional Note 2:
It’s crucial to choose the right frying pan for your pancakes. An inappropriate pan can negatively impact even the best pancake recipe.

Additional Note 3:
Keep in mind that oils are beneficial only up to a certain temperature – the smoking point. Beyond this point, the oil can burn and produce toxic substances, including carcinogens.

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