Every housewife should be able to bake, which can always be served with tea for breakfast or make a stuffed snack. In fact, the recipe is not at all complicated.

Cooking delicious home-made pancakes is easy if you choose the perfect recipe for yourself. I advise you to read the article to the end and try to bake thin pancakes at home.

Even if they won’t come out of you the first time, you shouldn’t broadcast your nose. Pancakes are served with various sweet gravy, honey, condensed milk.

Pancakes can be prepared not only for breakfast, but also for afternoon tea, instead of a second course. However, if you follow your figure, then it is useful to note that eating such a treat is best before lunch. This is due to the fact that baking is high in calories.

Thin pancakes can be eaten with your favorite toppings, my homemade ones love fruit additions, but I often cook salted ones. Here you should rely solely on your personal preferences.

Preparation of kitchen utensils and products

You can bake pancakes in milk, make them on yogurt, kefir or lean. In general, any dairy products will be very helpful.

Planning to bake pancakes, as the classic recipe indicates, then it is recommended to add flour, chickens. eggs, soda, baking powder, starch.

Salt and sugar will also be required, but it is up to you how much to put these ingredients in the test.

The dough should be made liquid so that it flows through the pan. It is necessary to make sure that the pancakes themselves do not stick to the pan, otherwise the chance is great that the baking will be spoiled. For such purposes, I always advise adding 1 tablespoon to the batch rast. oils.

Fry the pancakes with a skillet, it may be covered with Teflon coating with non-stick properties or you may need a cast-iron bottom. Rast. oil should not be too much.

It will be enough just to grease the pan with rast. oil and silicone brush. Grease the pan every time before frying the pancakes.

To bake thin pancakes, you need to use a mixer or a blender. Beat the squirrels with the help of similar kitchen devices.

This is much better than using a simple whisk. You will also need a bowl where the dough for pancakes will be made.

Thin orange pancakes with milk

The recipe for pancakes in milk can be diluted if you add juice or citrus zest to the dough. Also, the recipe allows you to add lemon, apple, and other fruits that you personally like to the batch.

Components: 250 ml of milk; 3 pcs. chickens. eggs 10 tbsp flour; 60 ml of orange juice; sugar; salt; orange peel; rast. oil.

Cooking Algorithm:

1. Beat the whites separately with salt, using either a mixer or a blender. It should make a dense foam. I am mixing chickens. yolks, sugar and milk. Add juice and orange zest. Whip on.
2. In the batch of dough in milk, add proteins and tablespoons. rast. oils. I fry for 1.5 minutes on each side.

Thin homemade pancakes with fresh milk

Pancakes with milk will be thin, beautiful and also delicate in taste. This is not difficult to achieve if you prepare a batch of dough in milk. I must say that in this case it will be necessary to use powder for baking pancakes.

In milk, you can make not only salty, but also dessert pancakes. Here only your desire should play a role, how much to put in a batch for pancakes in milk, salt and sugar.

Components: 10 tbsp flour; 3 pcs. chickens. eggs 250 ml of milk; baking powder; rast. oil; salt and sugar.

Cooking Algorithm:

1. Beat whites with salt separately from the yolks. I mix the yolks in another bowl, where I pour the milk and pour flour, sugar. I advise you to sift flour before this.
2. Add protein, rast. To the dough for pancakes on milk. butter and baking powder.
3. I fry in a hot frying pan, be sure to add rast. oil. To make pancakes in milk rosy, keep them for 1-2 minutes in a skillet.

Zucchini thin pancakes

With the advent of summer, I want to diversify my usual diet and thanks to vegetables you can perfectly cope with this task.

It is not at all difficult to bake delicious thin pancakes, adding zucchini puree to them. A dish should not be considered a sweet dessert, as it does not even have sugar.

Components: 200 ml of milk; 3 pcs. chickens. eggs 3 pcs. zucchini; 10 tbsp flour; salt; rast. oil.

Cooking Algorithm:

1. Separate the yolks and squirrels, whisk the last with the salt. I interfere with yolks and milk, I introduce flour and salt. I cook zucchini, peel the skins, cut off the tails and mash it. Grind with a blender to make porridge, grate.
2. I introduce zucchini into the dough, mix, add to the rast. oil. I’m frying cakes. 2-3 minutes on each side will be enough.
3. I serve without any additives.

Thin homemade pancakes

The recipe for thin pancakes is not at all complicated, every housewife will be able to cope with it. A serving of pancakes will be beautiful and delicious. At the heart of the recipe is kefir.

The recipe includes starch and soda. It is better to take starch or corn or potato.

Pancakes are thin, elastic and strong. They will be durable during frying. Do not be afraid to turn them over, since the base will not be torn. Pancakes can be baked with dessert, in which case add more sugar.

I advise you to make thin pancakes fresh and fresh to fill them with filling. In this case, the snack will be hearty and very tasty.

Components: 500 ml of kefir; 3 pcs. chickens. eggs 0.5 tsp soda; 9 tbsp flour; 4 tbsp starch; salt, sugar and rast. oil.

Cooking Algorithm:

1. Separate the squirrels from the yolks. Beat whites with salt to make them dense and dense. I advise you to use a blender in this case.
2. I mix soda with kefir. Leave the batch for 5 minutes so that the components react with each other.
3. Mix yolks, starch, flour, sugar. In the event that the pancakes are fresh, then the last ingredient is not required.
4. Pour the protein mixture into the mass and add the rast. oil.

Pancakes need to be fried in a hot frying pan with rast. oil. About 1-2 minutes on both sides will be enough so that the pancake on kefir is perfectly fried.

You need to flip the pancake carefully, not being afraid that it will break. Kefir homemade pancakes will be strong, feel free to hook them with a spatula.

Thin poppy seed homemade pancakes in milk

The recipe for pancakes in milk is already known to you, and this is one of its variations. Thanks to the addition of poppy seeds to the dough, a simple treat will become a real dessert.

Components: 10 tbsp flour; 250 ml of milk; 3 pcs. chickens. eggs 0.5 tsp baking powder; 100 gr. poppy; salt; sugar; rast. oil.

Cooking Algorithm:

1. Cook the poppy, pouring it with boiling water for 25 minutes. At this time, you need to separate the yolks from the proteins and beat the latter with salt to a dense foam.
2. A mixture of milk and yolks should be mixed with sugar and flour. Introduce the squirrels. Drain the poppy water and squeeze thoroughly. Put in the dough.
3. Mix once more and add the rast. oil. I fry pancakes with poppy seeds in a frying pan, grease its rust. oil.

To make a dessert at home, it is enough to know some recommendations and follow them in practice. I always advise sowing flour so that the dough has a uniform composition.

• Serving pancakes can be different, for example, for dessert you can offer jam, jam, honey, apples and sugar. If this is baked goods without sugar, then it is best to fill them with liver, herbs, chicken, fish and other salty fillings. Do not be afraid of experiments, in this case - it is only at your fingertips.
• Pancakes will be fragrant if you put cinnamon or vanilla in the dough. And in order to give them satiety, you need to smear each pancake with a small amount of sl. oil after cooking.
• So that later pancakes do not turn out too fat, I advise you to buy a special silicone brush in the store and lubricate the surface of the frying pan with it. oil. The same operation can be done using a small piece of gauze, if you just dunk it in the rast. oil and wipe the bottom of the pan.

My video recipe

Thin, lace pancakes in milk are not obtained at all. Meanwhile, this skill is one of the most highly regarded among culinary specialists.
  Pancakes with milk - a universal dish. Poured with jam or cream, they can be a quick breakfast, and with caviar or red fish filling - a festive delicacy. Cooking them is not too troublesome if you know how, but thin pancakes have their own secrets and subtleties of cooking.

The main thing about the recipe for pancakes in milk

The most important thing is the correct consistency of the pancake test in milk. If it is liquid, the pancakes during frying will begin to tear, and too thick will spread poorly in the pan, the pancakes will be dense, irregular in shape and lose their tenderness.

By consistency, a good pancake dough should be like freshly picked homemade cream. In any case, having prepared it for the first time, you need to let the dough “rest” and try to fry one thing. By the way, the proverb “The first pancake is lumpy” did not arise from scratch, but “lumpy” it can be obtained for various reasons - both because of the test, and from the unroasted pan, and from the wrong temperature regime. As for the test specifically, by the nature of the spreading, you can determine whether to add flour to it, or, conversely, make it thinner by pouring a portion of milk.

Of great importance for thin pancakes cooked in milk, is also the proportion of ingredients in the dough.

The second most important moment is the choice of a frying pan for pancakes. There are special pancake pans with a thin bottom and low sides, but if you don’t have a special one, take any thinner pan. After a short practice, you can adapt to bake good pancakes in milk with any "tool."

Ingredients for the recipe

To make pancakes in milk you will need:

• milk 500 ml
• eggs 2 pcs.
• wheat flour 200 g
• vegetable oil 1 tbsp. l
• butter 70 g
• soda 1 tsp
• granulated sugar 2 tbsp. l
• mint for decoration

How to make thin pancakes in milk

Pancake dough is kneaded in a deep bowl. First, mix two eggs and sugar. The amount of sugar will be called conditionally - two tablespoons. Depending on whether the crepes are salty or sweet, the finished pancakes will vary the volume of sugar in a larger or smaller direction.

Beat eggs until sugar is completely dissolved with a mixer, blender or hand whisk.

Heat the milk to a temperature of 35-40 ° C and pour into the egg mixture.

Add a tablespoon of refined vegetable oil without flavoring.

Sift the wheat flour, add it to the dough and beat until the lumps disappear. You can do something else: to avoid the formation of lumps, flour should be mixed with a small amount of milk.

Ready dough for pancakes in milk should not be too liquid, but also not thick. If you pick it up in a spoon or ladle, it should pour in a thin stream and resemble homemade sour cream in density.

Put a teaspoon of soda and mix. We leave the dough to “rest” for 15 to 20 minutes so that all the ingredients “make friends” with each other. Many housewives cook pancakes without soda, but it is she who gives the pancakes porosity, and they are also called “lace” or “in the hole”. So they prepare not only pancakes in milk, but also, for example,.

While the dough is resting, melt the butter in a microwave or on a stove. Lubricate each pancake with ghee while it is hot. This will add to the pancakes a delicious aroma and softness.

Before starting to bake pancakes, add a tablespoon of boiling water to the rest of the dough and mix quickly. As a result, air bubbles form on its surface - just what we need to get “lace” pancakes.

We put a frying pan with a thin bottom on the fire. You do not need to grease the bottom of the pan with fat, since there is vegetable oil in the finished dough. Pour a pancake dough ladle on the hot surface in the center and very quickly begin to rotate the pan from side to side, and then in a circle so that it spreads evenly along the bottom with a thin layer. Reduce the fire to a minimum - so thin pancakes bake well on both sides.

Using a spatula, we raise the edge of the pancake - if it is fried, turn it over to the other side. On average, in time, each pancake is baked from 1 to 1.5 minutes on each side.

Remove the finished pancake from the pan with a spatula and grease its surface with a silicone brush dipped in ghee. We put all the finished pancakes in a stack on top of each other.

The filling for pancakes in milk can be different - meat, cottage cheese, fruits ... You can serve them without the filling, just pouring honey, garnishing with mint and berries.

Thin pancakes with milk are not obtained at all. The dish is rather moody, requiring skill and culinary skills. Often the hostesses get a pancake lumpy, and not only the first. It happens that pancakes are torn in a pan or come out not as tender and tasty as we would like. To avoid these incidents and to bake truly appetizing thin thin pancakes, it is necessary to adhere to the correct cooking technology, as well as to use products in certain proportions.
The most important thing is to prepare the dough for pancakes of the desired consistency. Too thin the dough will break in the pan, and from the thick - the pancakes will come out dense, rough and thick. High-quality pancake dough in its consistency should be moderately pouring, like fresh liquid honey.
For cooking pancakes, it is better to have a special pancake pan with a non-stick coating in your kitchen arsenal. It is a pleasure to cook on such a device - pancakes do not stick to the surface of the pan, evenly fry and do not require a large amount of oil. You will also need a deep pan for dough, a wooden or metal spoon, a ladle and a spatula for turning pancakes. With our step-by-step photos and detailed tips, any housewife can cook thin pancakes.
From the specified number of ingredients, 20 thin pancakes come out, the preparation of which takes only 40 minutes.

Taste Info Pancakes

Ingredients

• Milk - 2.5 tbsp .;
• Vegetable oil - 3 tbsp .;
• Flour - 1.5 tbsp .;
• Egg - 3 pcs.;
• Sugar - 3 tbsp;
• Salt - 1 tsp.

How to cook thin pancakes with milk, a recipe with step by step photos

In a deep bowl or pan, beat the eggs, add salt and sugar. The proportions of salt in the recipe are conditional. If you plan to put a sweet filling in pancakes, then halve the amount of salt.

With a whisk, beat the eggs well until the sugar grains are completely dissolved.


Heat the milk on the stove or in the microwave to about 38 degrees. Then pour half the serving into the egg mixture. Shuffle.


Stirring the mixture with a whisk, add small amounts of wheat flour. Beat the dough so intense that it removes all the lumps formed. The result should be a very thick, smooth mass.


Add the remaining milk to the dough.

Be sure to add odorless vegetable oil to the dough. It will give pancakes softness. And it will also allow you to bake thin pancakes, bypassing such a nuisance as sticking to a pan.


So that the first pancake does not turn out lumpy, before cooking the pan, it is necessary to heat it carefully on the stove, and then grease it with any fat: butter, sunflower, a piece of unsalted fat. After that, scoop out the dough with a ladle, pour it on the middle of the surface and quickly rotate the pan in a circle so that it is evenly distributed in a thin layer. Fry the pancakes on both sides until golden brown.


Thin pancakes with milk can be served as an independent dish by pouring jam, honey, condensed milk or sour cream. And you can wrap any filling inside.

A few useful tips for the hostess:

• If the dough does not beat well and lumps remain in it, then go over it with a hand blender.
• If you started to bake pancakes, but they turn out to be too thick, add half a ladle of water, then mix the dough thoroughly.
• If you leave the pancake dough to stand a little at room temperature, then it will become more uniform, frying pancakes a little easier.
• The pan is easiest to lubricate with a cooking brush, you need a little oil, smear a few drops on the surface and immediately pour the dough. For convenience and not to pour a lot of oil into the pan, pour it into a small bowl and put the culinary brush there.
• Fry over medium heat, on a small pancakes they will be fried for too long, on a large one they will burn up or not evenly bake.
• Do not go far and watch for pancakes, remember that thin pancakes are fried quickly. After you turn over to the other side, the count goes on for seconds, after about ten to twenty seconds, remove the pancake, immediately lay it on a plate and grease it with oil.

Thin pancakes with milk are a favorite dish of the whole family. There are many recipes for making delicious pancakes, we have collected for you only the best, proven methods for making dough for pancakes with milk. Cooking is simple and fast, it turns out delicious. Get ready to record!

Ingredients:

• 500 ml of milk
• 300 g flour
• 3 chicken eggs
• 15-20 g sugar
• 1⁄2 tsp salt
• 1-2 tbsp vegetable oil.

Cooking:

Beat the eggs in a bowl and stir with salt and sugar. Pour in a glass of milk, stir well and add flour. It is desirable to interfere with the mixer, then there will definitely not be lumps.

Then pour in the remaining milk and mix thoroughly. Leave the dough for 10-20 minutes to make the flour swell, then add the butter, mix, and you can fry the pancakes.

Heat the pan, grease it with oil and pour so much dough so that it covers the bottom of the pan with a thin even layer. When the edges of the pancake are browned, gently pry it with a spatula and turn it over with the other side.

If the pancakes are stuffed, fry them on one side, then lay any minced meat on the fried side, wrap it in an envelope and fry in butter until golden brown.

Custard pancakes in milk with holes

A beautiful “holey” effect on the surface of pancakes is achieved by brewing the dough with hot milk. Pancakes cooked according to this recipe are completely dotted with holes.

Ingredients:

• milk - 1 l
• egg - 3 pcs.
• wheat flour - 2.5 stacks.
• granulated sugar - 3 tbsp.
• salt - 0.5 tsp
• drinking soda - 0.5 tsp
• refined sunflower oil - 7 tbsp.

Cooking:

All the products that make up the pancake dough must be removed from the refrigerator in advance so that they warm to room temperature.

Pour milk, eggs, granulated sugar, salt and butter into a bowl. Beat with a blender, mixer or whisk.
  Then, in small batches, add flour previously sifted into the resulting mixture.

After this, the remainder of the milk is heated on a stove or in a microwave to a hot, but not boiling state.
  Pour into the pancake dough with a stream of hot and continuously beat the mass with a mixer. We get choux pastry for pancakes.

Fry pancakes in a pan on both sides. If the pan is non-stick, grease it with oil.
  Most of the holes are formed when pancakes are baked in a well-heated pan, over high heat. However, you need to do everything very quickly, otherwise the baking may burn.

Super thin pancakes in milk

Pancakes baked according to this recipe turn out very - very thin, elastic and tasty. From this amount of ingredients, 12-15 pancakes of 20 cm in size are obtained.

Ingredients:

• Half a liter of milk
• Flour - 4 tbsp. with a large slide (~ 150 g)
• Starch - 4 tbsp. (~ 100 g)
• Eggs - 4 pieces
• Vegetable or melted butter - 30 ml.
• Sugar - to taste
• Salt - 0.5 tsp

Cooking:

To cook pancakes without small holes, you need to cook the dough without using a mixer.
  Combine flour, starch, salt, and sugar to make the dough.

Add eggs to the dry mixture, stir. Gradually pour in, constantly stirring, warm milk.
  Knead the dough thoroughly to get rid of lumps. If you could not get rid of them completely, strain the mixture through a sieve.

Add oil. Stir well again. As a result, you will get a pretty liquid dough. Let it brew for 30 minutes.

This will allow the gluten of the flour to swell and your pancakes will be more elastic, will not tear when baking.
  Lubricate the pan with oil only for baking the first pancake. All the rest are in a dry pan.

Custard pancakes in milk and boiling water

Despite the fine structure, the pancakes do not tear when frying, they turn over perfectly and do not stick to the pan. The dough is made with milk, but during kneading it is additionally brewed with boiling water, which makes ready-made pancakes thin and extremely tasty.

Ingredients:

• 2 stack milk
• 3 fresh eggs
• 1.5 stack flour
• 1 stack boiling water
• 3 tbsp vegetable oil
• 20 g sugar
• 1⁄2 tsp salt.

Cooking:

Beat eggs with salt and sugar at low speed with a mixer. Add a glass of milk, all flour, butter and mix until smooth. Pour in the remaining milk and mix again.

Then turn on the mixer at maximum speed and, without ceasing to interfere, pour cool boiling water into the dough. Let stand for 10 minutes and bake pancakes in a hot frying pan, as usual.

Yeast pancakes in milk

For those who are allergic to eggs, this recipe is a great opportunity to treat yourself to delicious pancakes. In this case, the "hole" pancakes gives boiling water brewed in yeast dough.

Ingredients:

• milk - 1 stack.
• boiling water - half a stack.
• fresh yeast - 10 g
• wheat flour - 2 stacks.
• granulated sugar - 3 tbsp.
• salt - a pinch
• flavourless sunflower oil - 2 tablespoons

Cooking:

If you pour in half a glass of milk more, then the pancakes will turn out super-thin. Also, keep in mind that compared to the previous 2 recipes, this one is not so fast. The yeast dough for pancakes should be fermented, and this requires at least 30 - 40 minutes

In a bowl put salt, granulated sugar, crumble yeast. Gradually add milk while stirring to dissolve the yeast.

Then introduce the sifted flour, break the mixture with a mixer so that there are no lumps. The dough should turn out like thick sour cream. Cover the dishes and leave in a warm place for half an hour.

After that, pour boiling water into the dough and mix. Add oil and wash again until smooth. The dough for thin pancakes in milk is ready, you can start baking.

Despite the fact that these milk pancakes without eggs, they are still soft, not “rubber”, due to the yeast base and boiling water.

Chocolate crepes

Ingredients:

• sugar - 20-30 g
• milk - 3 tbsp.
• flour - 300 g
• cocoa - 2-3 tablespoons
• eggs - 2-3 pcs.
• vegetable oil - 2-3 tbsp
• salt - a pinch

How to bake pancakes:

Beat eggs with salt and sugar. Prepare the pancake dough better in a blender: it will turn out quickly and efficiently, uniform, without lumps.

Then pour a glass of milk into the mixture and beat again. Pour flour, beat so that there are no lumps left. Continuing to beat, gradually pour the milk remaining in the dough. Get a fairly fluid mixture.

Now you can bake pancakes. The dough should be in different colors. Therefore, pour a third into a separate container - this is to create patterns for future pancakes. Add cocoa to the remainder and mix very well so that the pancake dough becomes homogeneous, without lumps.

Heat the pan well, pour in a little oil, evenly distribute in the pan and heat. Pour a little, literally 1⁄2 of the scoop and distribute throughout the pan. A little bake.

Use a teaspoon to draw a little dough and draw arbitrary patterns on pancakes. Then turn the pancake and fry on the other side. Remove from heat, roll them upside down and serve warm, although cold pancakes are also extremely good.

When frying chocolate pancakes in milk, oil should be poured only once, during the frying of the first pancake. After the oil, you can not add, pancakes do not stick.

Delicious Cheese Pancakes

Ingredients:

• 30-40 ml olive oil
• 250 ml milk
• 1 tbsp. wheat flour
• 2 tbsp. l sugar
• 1 tsp salt
• 100 g hard cheese
• 3 pcs. chicken eggs

How to cook:

1. To prepare pancakes from cheese, we will prepare all the products and put them on the table in advance.
2. Combine milk with sugar and eggs. Add a little salt.
3. Add flour. Mix.
4. Add cheese grated with small holes.
5. Add sunflower oil. Mix.
6. Bake in a hot frying pan on both sides until golden brown.
7. Ready pancakes served with sour cream.

Thin pancakes in milk with soda and citric acid

Ingredients:

• 750 ml of milk
• 3 raw eggs
• 2 stack flour
• 1-2 tbsp Sahara,
• 2-3 tbsp vegetable oil
• 1 tsp soda
• 1 tbsp lemon juice
• a pinch of salt.

Cooking thin pancakes:

Mix eggs with sugar and salt. Whisk. Sift the flour and gradually introduce it into the egg mixture. Dilute soda in a spoon of water and pour into the dough, mix.

Add lemon juice and oil, mix and leave the dough for 10-15 minutes. Preheat the pan and start baking pancakes in vegetable oil. They turn out openwork with holes and rosy.

Video: thin, lace homemade pancakes in milk

Secrets of making thin pancakes

1. the dough for such pancakes is quite liquid. It is more like water. Do not try to make it thicker by adding flour or starch.
2. when frying pancakes it is very important to choose the right temperature. Pancakes should be fried fast enough. If the pancake is fried for too long, increase the heat of the stove.
3. if you don’t have enough experience in frying pancakes, start with a smaller pan. the larger the diameter of the pan, the more obvious the possible problems become.
4. the recipe for super thin pancakes is designed to get very thin pancakes. If you pour too much dough into a frying pan, then most likely it will be difficult for you to turn such a pancake without tearing it, and it will take too long to bake. You need to pour the dough exactly as much as you need to cover the pan with a thin layer.
5. the dough with the addition of starch is less “dense” and breaks easier when baking than a regular pancake dough, therefore it is important that the pancake is sufficiently baked on one side and only then turn it on the other side.
6. since the dough pancakes with starch have a lighter structure and are easier to tear when baking, they need to be turned over with greater accuracy than pancakes from ordinary dough.

The classic recipe for yeast-free pancake dough

• 2 cups of milk or water
• 1.5 cups flour
• 2 eggs
• 1 tbsp. l Sahara
• 0.5 tsp salt
• 2 tbsp. l vegetable oil

Source: 1zoom.me

The secrets and tricks of kneading dough

Sift flour - this will give pancakes softness. Liquid ingredients should be added in a thin stream to the flour, mixing everything, avoiding lumps.

To make pancakes with “holes”, add a little sparkling water to the dough. It is also worth pouring sunflower oil into the dough - it will give elasticity, improve the consistency of the dough, so it will spread better in the pan, and during frying the pancakes will not burn.

1. Use finely ground wheat flour.
2. Milk must be warm.
3. Skim milk is better not to use.
4. For thin pancakes, the dough should be liquid.
5. The more eggs you add to the dough, the denser and tougher the pancakes will be.

Source: rinata.uz

The secrets and tricks of frying pancakes

Allow the dough to rest before frying. Leave it on for 15 minutes - this will improve the strength of the pancakes, and they will not break in the process of turning.

Pancakes need to be fried in a hot pan, greased with butter or vegetable oil. A cast iron pan is best. The main thing is that the bottom is flat and thick, and the dough does not stick to it.

Pour the dough with a ladle, holding the pan in your left hand, and with quick movements distribute the dough over the entire area. Our goal is thin pancakes, so you don’t need to pour a lot of dough.

Wait until the pancake becomes rosy from below and dull from above, and carefully turn it over with a thin wooden shovel or knife with a blunt rounded tip.

Grease the finished pancake with butter - this will give a little flavor, juiciness, and pancakes will not stick to each other.

A new cast-iron pan for baking pancakes also needs to be "cooked". Namely: first pour salt into the pan so that it completely covers the bottom, and heat it, stirring, for 20 minutes. After that pour the salt, let it cool, then rinse thoroughly and dry the pan. Then grease it inside and out with vegetable oil and bake in the oven at 180 degrees for about 30 minutes. After the pan has cooled down - it is completely ready to cook thin and beautiful pancakes!