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Thin pancakes with milk and egg
Instructions
Break the egg into a deep mixing bowl, add the salt and sugar. Mix the ingredients with a balloon whisk, electric mixer, or simply a fork. It is not strictly necessary to beat the mixture into foam, since we only need to achieve a properly homogeneous mass.
Sift the flour separately through a fine-mesh sieve to enrich it with air, and also to get rid of any possible impurities in the flour.
Add ½ teaspoon of baking powder to the sifted flour and mix together. If you are using baking soda instead of baking powder, it is advisable to extinguish it first with vinegar. For this, mix the soda with 1 teaspoon of vinegar, and then pour the resulting mixture into the batter.
Warm the milk gently to room temperature. Pour half of the warm milk into the egg mixture and add the flour. Gradually add the flour with a tablespoon. At the same time, constantly stir the batter with a balloon whisk to avoid any lumps. Then pour in the remaining warm milk and mix again until properly smooth.
Stir the batter until properly homogeneous throughout. Let the pancake batter rest undisturbed for 15 minutes total. Add the vegetable oil and stir again. The batter should now have a consistency similar to thick cream.
Heat up the pancake pan, adding a little vegetable oil. Pour a portion of the batter into the hot pan with a small ladle, while quickly tilting and rotating the pan to spread the batter into a thin even round. The thin pancake fries quickly. As soon as the edges of the pancake turn properly golden brown and the top surface dries and stops being sticky, flip it carefully to fry the other side. Make sure the pancake does not burn around the edges. The bottom side fries even faster, taking less than 1 minute total. For subsequent pancakes, there is no need to grease the pan again. If you like buttery pancakes, you can grease the pan with a brush before each pancake. Before scooping a new portion of batter, it is necessary to stir the batter in the bowl with the ladle. Stack the fried pancakes on a plate and cover with a lid to prevent them from drying out. Before stacking the pancakes, generously spread each pancake with butter.
Grandmother's thin pancakes with milk and egg are now properly ready. You can wrap any savoury or sweet filling in the pancakes or serve them simply with tangerine jam or sweet condensed milk alongside.Bon appétit!
Tips
- 1
Let the pancake batter rest for at least 15 minutes before frying, since the brief resting time properly hydrates the flour and produces noticeably more tender finished pancakes that don't tear during flipping. The brief patience step genuinely matters for the most beautifully thin finished pancakes every single time. The rest also lets any flour lumps dissolve naturally without aggressive whisking.
- 2
Warm the milk gently to room temperature before adding to the egg mixture, since cold milk straight from the fridge would shock the eggs and produce a noticeably lumpy finished batter. To pair these beautifully classic homemade thin pancakes with another properly traditional homemade preserved fruit topping for the most authentic finished serving experience, try our beautifully bright strawberry topping (sauce) as a perfect summer-fruit accompaniment.
- 3
Keep the pan at a properly steady medium heat throughout the cooking, since alternating high-and-low heat produces noticeably uneven finished pancakes with some scorched and others undercooked. The brief consistency in heat genuinely matters for the most uniform finished batch every single time. Use a non-stick pan for the easiest releasing of the thin delicate pancakes from the surface.
- 4
Stack the freshly cooked pancakes covered with a clean towel to keep them warm and pliable for filling later, since uncovered pancakes dry out quickly on the plate. For another properly classic homemade tea-time preparation to add variety to your weekly menu, try our beautifully tender zucchini pancakes with semolina in a pan as a savoury vegetable-based pancake alternative for properly varied breakfast spreads.
FAQ
Why are my pancakes tearing? +
Tearing pancakes usually mean either the batter is too thin (add a little more flour), the pan was not hot enough at the moment of cooking (test with a small drop of batter first — should sizzle immediately), or you tried to flip too early before the bottom was properly set. Wait until the edges look dry and the top surface has stopped looking shiny before attempting the flip. Use a thin flexible spatula to slide gently underneath the entire pancake before lifting and flipping for the cleanest finished result.
Can I make these without eggs? +
Absolutely. Substitute the egg with about 2 tablespoons of mashed banana, 3 tablespoons of plain yoghurt, or a "flax egg" (1 tablespoon ground flax mixed with 3 tablespoons of warm water, let stand 5 minutes to gel) for a properly egg-free finished version suitable for vegan or fasting diets. Each substitute brings a slightly different finished texture to the pancakes. The flax egg version produces the closest texture to the original recipe with eggs.
How long do these pancakes keep? +
Store the cooled pancakes covered tightly in the refrigerator for up to three days for best results. Reheat gently in a dry frying pan over medium heat for about 30 seconds per side, or briefly in the microwave on medium power for about 20-30 seconds per pancake. The cooked pancakes also freeze brilliantly for up to two months in airtight containers separated by sheets of parchment paper. Thaw frozen pancakes briefly at room temperature before reheating for the best finished texture.
What fillings work best? +
Sweet fillings like jam, honey, sweetened cottage cheese, fresh berries with whipped cream, lemon and sugar, chocolate-hazelnut spread, or condensed milk all work absolutely brilliantly. Savoury fillings include cream cheese with smoked salmon, sautéed mushrooms with sour cream, ham and cheese, scrambled eggs with herbs, or even ground meat with onions for a heartier finished result. Roll, fold or stack the pancakes with the chosen filling for properly varied finished presentations on the breakfast plate.
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