Easy Thin Milk & Egg Pancakes

The most delicious, budget-friendly, ordinary products! Thin milk pancakes with eggs can be made quickly and easily from available and inexpensive ingredients. You will learn how to make the dough without lumps and many other tips that will help you get pancakes every time.
cook time: 30 min
Ava Prescott
Easy Thin Milk & Egg Pancakes

Nutrition Facts (per serving)

191
Calories
8g
Fat
21g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Salt 0.5 tsp
Sugar 2 tbsp
Wheat flour 200 g
Milk 500 ml
Eggs 3 pc
Vegetable oil 2 tbsp

Recipe instructions

Step 1

Step 1
How to make thin pancakes with milk and eggs? Prepare your food. The dough will mix better and faster if all the ingredients are at room temperature, so remove the eggs and milk from the refrigerator in advance. If you haven’t had time to do this, heat the milk in the microwave and place the eggs in warm water.

Step 2

Step 2
Beat well washed and dried eggs into a deep bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Add sugar and salt to the eggs. Adjust their quantity to your taste; sugar, in my opinion, can be reduced.

Step 3

Step 3
Beat the eggs with a whisk or fork. The goal is to simply mix them until smooth, so no need to use a mixer. Pour about 150 ml of milk into the egg mixture, no more. Stir.

Step 4

Step 4
Sift flour into a bowl. This will remove possible debris and also saturate it with oxygen, which will have a positive effect on the quality of baked goods. You may need a little less or more flour, use consistency as a guide. Read more about the properties of flour at the end of this recipe.

Step 5

Step 5
Stir the dough. With a small amount of milk it will turn out very thick, which is how it should be — the dough of this consistency is easier to stir until smooth. It is due to this that there will be no lumps in it.

Step 6

Step 6
Pour the remaining milk into the thick mixture in portions, stirring after each. You will get a completely homogeneous dough, without lumps. The consistency will be like thick cream. There is no need to make it thicker, then the pancakes will be the thinnest. If the dough is very thick, then add more milk; if it is too liquid, then add a little more flour. Pour in odorless vegetable oil and stir. Leave the dough to stand for about 10 minutes, then the pancakes will be easier to flip.

Step 7

Step 7
Heat a frying pan over high heat. It is on a hot frying pan that the most successful pancakes are obtained, which do not stick and are easily removed. Lubricate it with a drop of vegetable oil. You will need to grease only before the first pancake; then the oil contained in the dough will work. Pour a portion of the dough into the pan and spread it along the bottom in a circular motion. How to choose a frying pan and oil for frying, read the article at the end of this recipe.

Step 8

Step 8
Fry the pancake until golden brown on one side, then flip to the other. Adjust the heat so that the pancake fries quite quickly, but does not burn. Itʼs usually above average. Remove the finished pancake to a plate; you can immediately grease it with butter. Bake pancakes using all the dough this way. I got 12 pieces, a frying pan with a diameter of 20 cm.

Step 9

Step 9
Serve the finished pancakes with any additions, both sweet and salty. It is convenient to stuff such pancakes — they do not tear and are very thin. Bon appetit!

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