Pancakes with Wheat Flour and Eggs
Here is a simple and classic recipe for thin, golden-brown pancakes that work well for both dinner and dessert. They are easy to make and perfect for filling with jam, cream, or perhaps a mushroom stew.
Ingredients
- 1¼ cups wheat flour
- 2½ cups milk
- 3 pcs eggs
- 0.5 tsp salt
- 3 tbsp butter
0 of 5 ingredients ready
Instructions
- 1
Start by getting out a large bowl. Pour in the wheat flour and salt. Make a small hole in the middle of the flour and crack in the eggs.
- 2
Pour in a little of the milk and whisk with a whisk to get a smooth and thick dough without lumps.
- 3
Whisk in the rest of the milk until you have a thin and liquid batter.
- 4
Heat a frying pan over medium heat and add a small spoon of butter. When the butter has melted and started to foam, pour in some batter and swirl the pan so that the batter covers the bottom.
- 5
Fry the pancake for about 1-2 minutes, until it has turned golden brown on the underside and has started to set on the top side.
- 6
Turn the pancake with a spatula and fry it for another minute on the other side. Place the finished pancake on a plate and cover with a lid or foil to keep it warm.
- 7
Continue with the rest of the batter in the same way. Add more butter to the pan as needed. Serve the pancakes warm with any filling.
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