Classic pancakes
Description
Delicious, melt-in-your-mouth pancakes that are easy and pleasant to make. They can be served with various toppings or rolled up with a sweet filling. These thin, tasty milk pancakes make a perfect breakfast for the whole family! I've been using this recipe for many years, and I hope these classic pancakes will become a favorite of yours too. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. It's best if they are all at room temperature, as they will mix better. So take the eggs and milk out of the refrigerator in advance. You can use either vegetable or butter. Butter gives the pancakes a richer golden color and a creamy flavor. If using butter, melt it and let it cool down.
- 2
Step 2
In a deep bowl, combine the eggs, sugar, and salt.
- 3
Step 3
Mix until smooth with a mixer, whisk, or simply a fork. Here, we don't need to beat the eggs into a foam.
- 4
Step 4
Add milk.
- 5
Step 5
Add all the flour and baking powder.
- 6
Step 6
Mix until smooth and until lumps disappear.
- 7
Step 7
Add the butter.
- 8
Step 8
Mix everything once again. The batter should be quite runny, about the consistency of heavy cream. Let the batter rest for 10–15 minutes. I prefer using a special crepe pan, or even better, two at once—this way you can cook twice as fast. I only grease the pan before frying the first crepe; after that, it's not necessary, as there's enough oil already in the batter. However, this depends on the pan—if the crepes start sticking, grease the pan each time before pouring the batter. It's better to use vegetable oil for greasing, as butter burns very quickly.
- 9
Step 9
So, heat the pan well. Pour the batter onto the hot pan and simultaneously rotate it in a circle so that the batter covers the bottom with an even, thin layer. Depending on the heat of your burner, the cooking time for one pancake may vary. Flip the pancake when the top surface has set and is no longer sticky, and the edges begin to slightly darken.
- 10
Step 10
Slide the spatula under the pancake and carefully flip it over. Adjust the pancake on the pan if it flipped unevenly. Fry the pancake on the second side. Lift the edge with the spatula and check to make sure it doesn't burn on the bottom. Once the pancake turns golden brown on the bottom, remove it from the pan.
- 11
Step 11
Place the finished pancakes on a large flat plate and cover them with a lid to keep them warm. If you prefer more buttery pancakes, brush each pancake with melted butter; a silicone brush is very convenient for this.
- 12
Step 12
The classic pancakes are ready. Serve the pancakes immediately while they are hot, with sour cream, condensed milk, honey, jam, or any other fillings you like.