Thin pancakes - 91 cooking recipes

No yeast, a couple of eggs, a handful of flour, sometimes soda is added, but more often without activators. Liquid: kefir/milk/yogurt or plain water, but better – highly carbonated mineral water. Purpose: to saturate the dough with oxygen, so that when frying, air bubbles create microholes and make the pancake lacy. Tricks for baking thin pancakes: - First you need to mix all the liquid ingredients, and add the flour last. Portion by eye - as long as the dough flows. - To save time and a uniform consistency, housewives advise mixing the ingredients in... a plastic bottle. Pour and pour the food through a watering can, screw on the lid, shake the container thoroughly, and pour a little through the neck. And you don't need to wash the dishes. - To prevent the products from burning, the frying pan must be thoroughly heated, reduce the heat, grease the surface with oil for the first pancake (so that it does not turn out to be a lump) and only then fry. - To evenly distribute the mixture on the fryer, you should get a separate ladle. The capacity of this vessel is determined experimentally, but usually for a frying pan with a diameter of about 25 cm, the ladle can be 50 ml. Pour a portion of the mixture in the center, slightly lift the vessel, using circular movements, the liquid will gently spread over the surface.