I like these thin pancakes. It’s always a pleasure to wrap something in those thin round cakes with crusty edges. Sometimes, I indulge my self with pancakes creamed with Nutella or a homemade fruit jam, but from time to time I have an urge to wrap something that could look like the most delicious dessert – this pancake is a perfect example.
- 2 eggs
- 10 tbsp of flour
- 1 1/2 cup of milk
- 1 tbsp of oil
- a pinch of salt
- a little sugar
- 1 tsp of baking soda
- don’t forget extra oil for greasing the pan
Whisk the eggs with sugar, salt and while whisking add all of the above written ingredients. Whisk the batter until it becomes smooth and slightly thick.
Heat the pan, grease it and pour the batter in. Tilt the pan to move the batter around in order to form a round and thin pancake. I always use a spoon ladle for transferring batter into the pan – and always a same amount. After 30 seconds flip the pancake to bake the other side too.
I have creamed this pancake with a whipping base, arranged some strawberry pieces and fold it in twice (quater). This was so fluffy and tasteful dessert
P.S. Use the palette knife for flipping the pancake and make sure that you are using a non stick pan
