Thin pancake dough

4 servings

15 minutes

The batter for thin pancakes is the embodiment of tenderness and elegance in cooking. It is perfectly balanced: milk gives it softness, flour provides a fine texture, and eggs bind all the ingredients together. Butter and vegetable oil add flexibility to the batter, allowing the pancakes to glide easily in the pan and achieve a golden hue. This versatile batter is suitable for both sweet and savory fillings, making each pancake a true work of art. Historically, pancakes symbolize home comfort and traditions, while their aroma evokes the warmest memories. This batter is the key to creating light, airy, and appetizing pancakes that can be served with jam, sour cream or even cheese and herbs. A wonderful way to delight yourself and your loved ones!

Energy value per serving

• Calories: 646.4
• Proteins: 20.6g
• Fats: 32.4g
• Carbohydrates: 68.5g

Ingredients

• Milk: 1 l
• Wheat flour: 300 g
• Chicken egg: 3 pc
• Vegetable oil: 50 ml
• Butter: 25 g
• Salt: pinch
• Sugar: pinch

Cooking steps

1. Melt the butter. Sift the flour. Warm the milk.

   Required ingredients:

   • Butter: 25 g
   • Wheat flour: 300 g
   • Milk: 1 l

2. Mix all ingredients (including vegetable and butter).

   Required ingredients:

   • Milk: 1 l
   • Wheat flour: 300 g
   • Chicken egg: 3 pieces
   • Vegetable oil: 50 ml
   • Butter: 25 g
   • Salt:  pinch
   • Sugar:  pinch

3. Cook on a preheated pan over low heat.