Pancakes – Basic Preparation

Sift the flour, mix the flour and milk well. Beat eggs, add salt and whisk vigorously. Eggs to the flour-milk mixture form and prepare everything together until smooth. To make the pancakes fluffier, you can separate the eggs and fold the whites, beaten to egg whites, into the mixed mixture.

Heat the butter in a frying pan (bottom diameter 22 cm), without letting it brown, and spread it evenly over the entire bottom surface. Pour in the pancake mixture (150 g) with a ladle. Let it color on the stove until it sets, turn the pancake over and bake it.

Pancakes should be golden yellow and slightly puffy, and should be spread on the spot if possible.

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