Ingredients: flour, warm water, milk, eggs, sugar, salt, vegetable oil, toppings to taste
Cooking method:
Let's prepare all the ingredients. Well, if they are all at room temperature, then they will connect better. Therefore, it is better to get eggs (3 pcs.) And milk (500 ml) from the refrigerator in advance. Butter (30 g or 2 tbsp. spoons) can be used both vegetable refined (odorless) and creamy. Butter gives the pancakes more ruddy and creamy taste. If using butter, melt it and let it cool.
Wash the eggs well, beat them into a mixing bowl, add sugar (30 g or 2 tbsp. spoons) and salt (1/2 tsp. spoons). Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs into foam, we just need to mix until smooth and completely dissolve the salt and sugar.
Add a small part of milk to the egg mass, somewhere around 100-150 ml. We do not pour all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely, unmixed lumps of flour will remain in the dough, and we will have to filter the dough in the future to get rid of them. So for now, add only a small part of the milk and mix the mass until smooth.
Sift flour (200 g) into a bowl with dough. This is necessary in order to saturate the flour with oxygen and purify it of possible impurities, so I recommend not to skip this point. We mix the dough. Now it is quite thick, and should be mixed until smooth, homogeneous, without lumps.
Now add the remaining milk and mix again. Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will turn out to be quite liquid, approximately like heavy cream.
And now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake pan, or even better two at once, so it turns out to fry twice as fast. I grease the pan with oil only before frying the first pancake, then this is not required, the oil that we added to the dough is enough.