This dough always makes pancakes incredibly thin and very tasty. The secret is in the proportions

According to Yaroslavsky, this recipe produces very elastic dough, without lumps, and pancakes made from it without brittle and dry edges.

Products

• 200 g milk;
• 200 g flour;
• 35 g sugar;
• 2 eggs;
• a pinch of salt;
• 325 g hot milk;
• 30 g vegetable oil;
• 30 g butter.

Preparation

1. Whisk together the flour, milk, sugar, salt and eggs. The dough should be homogeneous and without lumps, and the consistency should resemble sour cream.
2. Bring the second part of the milk to a boil and pour into the dough in a thin stream, stirring everything with a whisk.
3. At the end, add melted butter and vegetable oil. Stir.
4. Heat a frying pan and fry the pancakes until cooked on both sides.