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This turned out to be really simple. About two years ago, I realized that when making pancakes, it's crucial to follow the proportions precisely. No more "by eye" or "until it looks ready." Here’s the simplest and most delicious recipe for thin pancakes.
- 3 eggs
- 0.5 L milk (preferably fresh or full-fat, 3.2% or 3.5%)
- 1 cup flour, heaped
- a pinch of sea salt
- 1 tbsp. sugar or honey
- 1 tbsp. sunflower oil (or neutral olive oil)
- vanilla or seeds from a vanilla pod to taste
Mix all the ingredients thoroughly in a blender (or with a mixer, or by hand with care). Cook the pancakes in a hot skillet over medium heat, greasing it occasionally with butter.
Fillings are up to you. Pancakes are wonderful with condensed milk, jams, or chocolate. Or try them with leftover peposo and tomatoes if you make the pancakes unsweetened.
Mix all the ingredients thoroughly in a blender (or with a mixer, or by hand with care). Cook the pancakes in a hot skillet over medium heat, greasing it occasionally with butter.
Fillings are up to you. Pancakes are wonderful with condensed milk, jams, or chocolate. Or try them with leftover peposo and tomatoes if you make the pancakes unsweetened.
