Delicious thin pancakes
Description
The pastry is simple and quick to prepare. For these pancakes, you can use not only potato starch but also other types of starch. The pancakes are very thin and tender, roll up perfectly into rolls, and can be filled with any filling of your choice. With these amounts, I got 15 pancakes. Good luck! The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients for the pancakes. If the eggs are large, three will be enough; if small, add one more.
- 2
Step 2
Mix the milk with a pinch of salt, sugar, vanilla sugar, and eggs using a whisk.
- 3
Step 3
Add the flour and starch. Use a whisk to combine all ingredients until smooth. For convenience and speed, you can use a mixer.
- 4
Step 4
At the very end, add refined vegetable oil to the ready batter to prevent the pancakes from sticking to the pan during frying. Mix the oil into the batter using a mixer or whisk. The batter should be liquid—do not add more flour. Thanks to the liquid consistency, you'll get thin pancakes.
- 5
Step 5
Grease the non-stick pan with oil only before the first pancake. Heat it well. Pour the batter with a small ladle, spread it over the pan, and cook until the edges turn golden.
- 6
Step 6
Lift the edge with a fork, then flip the pancake over with your hands. Fry until done. Repeat with the remaining batter.