Thin pancakes – Basic recipe

Everyone loves pancakes. Especially when they taste like mothers used to make them. My recipe is very classic and only needs a handful of ingredients. Flour, milk, eggs, a little vegetable oil and a pinch of salt. That’s all it needs.

The preparation of pancakes is just as simple as the list of ingredients. For the batter, you don’t need to beat the eggs separately, nor do you need to do similar inconvenient steps.

What ingredients do you need for the pancakes?

For the dough, you only need a few basic ingredients that you can buy in any well-stocked supermarket or should actually always have in stock in your pantry at home.

The right type of flour

I use pastry flour. This flour has a very fine consistency and is suitable for fine baked goods, biscuits, cakes and pancakes. If you don’t want to use wheat flour, you can also use white spelt flour. This type of flour has similar properties pastry flour and is excellent for pancakes.

What else you need

The only other things you need are eggs (size L), if possible organically produced, some neutral vegetable oil, a pinch of salt and milk. Whether whole milk or low-fat milk is just a matter of taste. I prefer to use unsweetened almond milk.

The right pan makes the difference

To make sure your pancakes turn out well, choosing the right pan is especially important. Make sure you use a pan with a non-stick coating. You are free to choose the size of the pan, but it should not be too big. Personally, I find a pan with a diameter of 24 cm (about 9.5 inch) just right.

Just as important as the pan itself is the choice of a suitable spatula. You should definitely use a flexible plastic spatula so that you can get under the pancakes easily and the fragile non-stick coating of your pan is not damaged.

How to cook the pancakes?

You can find the list of all ingredients and all the steps in the recipe card below. For tips, hints and recipe suggestions, just continue reading.

Mix the batter

First, put the flour and milk in a large mixing bowl and mix well. People with muscles use a whisk. Lazy people, like me, use a hand mixer for this. 🙂 Now stir until all the lumps have disappeared.

Then add the eggs and a pinch of salt and mix everything into a smooth dough. Now put the dough in the fridge and let it rest for about 15 minutes.

Bake the pancakes

Add a little oil (about 1 tsp) to the pan and transfer the batter to the pan with a ladle. and toss the pan so that the batter is evenly spreaded. For my 24 cm diameter pan, I put about 2.5 fl. oz. per pancake into the pan. Now fry the pancake over medium heat until the surface is well set and the edges turn golden. This is quite quick and takes about 1 minute. Now flip the pancake with the spatula and bake for another half a minute.

Process the rest of the batter in the same way and add about 1 tsp oil to the pan for each portion of batter.

Eat the pancakes directly or use them for further cooking

My favourite way to eat my pancakes is with homemade jam. Simply spread as much jam as you like on the pancake and roll it up. But you can also simply eat your pancakes with icing sugar, sprinkle with cinnamon sugar or fill with a delicious cream with fresh fruit.

I hope you have fun making them. I would be happy if you share this recipe on facebook.

I hope you liked my post. Long nights are not uncommon for me. This is the only way I can keep up filling this blog with new content regulary. That's why the coffee supply should never being interrupted :-) If you like to you can buy me a coffee by leaving some bucks into my paypal coffee fund. That would be great.