Despite the simplicity of this dessert, not every housewife will be able to answer the question posed. In this regard, we decided to present to your attention a step-by-step method on how to make delicious and thin homemade pancakes. By the way, they can be prepared using different ingredients. Let's consider only the simplest and most accessible methods.
The most delicious and tender thin pancakes: recipe with photos of finished products
This dessert is prepared using fresh and full-fat milk. After frying, homemade pancakes can not only be used as a full-fledged dessert, but also used to prepare a stuffed dish (with meat, cottage cheese, cheese, fruits, berries, etc.).
So, we will need:
- fresh fat milk - 600 ml;
- large egg - 2 pcs.;
- fine iodized salt - ½ spoon;
- light granulated sugar - a tablespoon (add to taste);
- table soda - 1/3 of a small spoon (no need to quench with vinegar);
- cooled boiling water - about 2/3 cup;
- sifted light flour - add at your personal discretion (about 2 cups);
- non-rancid butter - 160 g (for greasing baked goods);
- odorless vegetable oil - 4-7 large spoons (for frying).
Kneading the base
The dough for thin pancakes should be as liquid as possible. After all, this is the only way it will spread well in the pan. To do this, you need to pour fresh fat milk into a metal bowl and heat it a little until steamed. Next, add sugar, table soda and fine iodized salt to the warm drink. Mixing the ingredients thoroughly, it is advisable to ensure their complete dissolution. Next, in the same bowl you need to place the chicken eggs beaten with a mixer and sifted light flour.
As a result, you should get a viscous and almost thick dough. To make it more liquid, pour a small amount of cooled boiling water into the base. Finally, it is recommended to leave the dough for thin pancakes at room temperature for about half an hour. During this time, the base will become homogeneous and free of lumps as much as possible.
Baking products in a frying pan
Once the dough has reached the desired consistency, you can safely start frying it. To do this, it is better to use a regular or special pancake maker. Thus, the base should be scooped up with a soup ladle and poured into the bowl in a circular motion, helping it to be evenly distributed over the entire surface. To ensure that your first pancake does not turn out to be lumpy, you need to pre-heat the frying pan red-hot along with a couple of spoons of odorless vegetable oil.
How to properly present it to the table?
After the delicious ones are browned on both sides and covered with beautiful holes, they should be placed on a flat plate and greased with butter while hot. This process will make the dessert more tasty and appetizing.
How to bake thin
Most people believe that only fluffy, thick and soft pancakes can be made with kefir. But that's not true. After all, by properly mixing the dough based on a fermented milk drink, you can make the thinnest pancakes. For this we need:
- large chicken eggs - 2 pcs. (you can use 3);
- thick kefir with maximum fat content - 800 ml;
- table soda - 2/3 of a small spoon;
- light wheat flour - sprinkle into the base until thick;
- cooled boiled water - about 1 glass;
- granulated sugar - to taste;
- refined vegetable oil - 7 large spoons for frying and 2 for dough;
- Ghee butter - for greasing ready-made pancakes.
Preparing the base
Before baking thin pancakes with kefir, you should mix the batter well. To do this, you need to pour thick and fatty kefir into an enamel bowl and heat it up a little. Next, in the fermented milk drink, you need to extinguish the table soda so that the liquid foams well. After this, add sugar and fine salt to the kefir, and also add thoroughly beaten eggs, a couple of tablespoons of vegetable oil and sifted light flour. Having mixed all the ingredients well, you should get a fairly thick and aromatic mass. To make it thinner, be sure to add cooled water to it. Once the base is homogeneous, it is recommended to leave it at room temperature for about 20 minutes. After the specified time has passed, you can safely begin baking thin products.
Pancake frying process
It should be especially noted that, unlike desserts made with milk, kefir pancakes turn out soft and tender, as well as with a slight sourness and a damp effect. By the way, it is highly not recommended to use such products for stuffing. This is because delicate pancakes can tear quickly, causing all the filling to come out.
So, to prepare a kefir dessert, you should put a frying pan on maximum heat, pour a few tablespoons of refined oil into it and heat it until red hot. Next, pour the liquid base in the amount of a small soup ladle onto the surface of the hot dish in a circular motion. In order for the dough to be evenly distributed in the pan, it is recommended to quickly and intensively tilt it in different directions. After the bottom part of the product becomes golden brown and the top is covered with multiple holes, the pancake should be turned over using a wide spatula and the frying procedure should be repeated. At the end, the finished hot dessert needs to be generously greased with melted butter.
By the way, when baking such products, it is advisable to grease the pan with vegetable fat only once. Otherwise, your pancakes will be too greasy and slightly crispy.
Proper serving to the table
It is advisable to serve thin and tender kefir pancakes to the table hot along with sweets such as honey or condensed milk. In addition, it is recommended to serve strong tea, coffee or cocoa with dessert.
Cooking pancakes on the water
Surprisingly, thin pancakes made with water turn out to be the most delicious and tender. In addition, they can be baked in the form of openwork napkins and presented to the table in an equally original way. For this we need:
- fresh milk of maximum fat content - a full glass;
- cooled boiled water - about 3 glasses;
- large chicken eggs - 2 pcs.;
- fine white sugar - add to taste;
- table soda - ½ small spoon;
- odorless vegetable oil - 3 large spoons into the dough and the same amount for frying;
- fine sea salt - add to taste;
- sifted flour - about 1-3 glasses;
- non-rancid butter - about 90 g (for greasing the dessert).
Preparing the dough
Thin openwork pancakes turn out very beautiful and tasty. Before heat treating the base with water, it should be mixed well. To do this, you need to combine milk and cooled boiling water in one container, and then add table soda, fine salt, sugar, a couple of tablespoons of vegetable oil and strongly beaten eggs. After thorough mixing, add the sifted light flour into the same bowl. As a result, you should get a liquid and homogeneous base without a single lump.
Original frying of products in a frying pan
To make thin lace pancakes, you should take a regular plastic bottle of sparkling or mineral water, and then wash it thoroughly and make a hole in the lid with a diameter of 5-6 millimeters (no more). After this, you need to pour part of the batter into the container and start baking. To do this, heat a frying pan, greased with vegetable oil, red-hot, and pour out the base in the form of chaotic openwork patterns. In the future, pancakes must be baked in exactly the same way as regular products made with milk or kefir.
How to serve an original dessert to the table?
After the thin lacy pancakes are fried on both sides, they should be greased with butter while hot and immediately served along with coffee, tea or some other drink. In this case, it is recommended to wrap the dessert beautifully in a roll or fold it into triangles.
Let's make delicious yeast pancakes together
Thin yeast pancakes turn out to be much more satisfying than all the previous ones. But they also require much more time to prepare.
So, to make such a delicious dessert, you should prepare:
- fresh fat milk - about 850 ml;
- large chicken eggs - 2 pcs.;
- fine table salt - dessert spoon;
- fine granulated sugar - 2 large spoons;
- dry granulated yeast - dessert spoon;
- vanillin - 7-11 g;
- fresh butter - 50 g;
- sifted flour - about 500 g (add at your discretion);
- refined vegetable oil - 3 large spoons.
The process of preparing the base
Thin yeast pancakes should be made by preparing the dough. To do this, you need to combine dry granulated yeast with granulated sugar and a glass of wheat flour, and then pour warm fresh milk over it and leave it in this state for 35-45 minutes. After the specified time has passed, fine salt, beaten chicken eggs, vanillin, melted butter and the rest of the wheat flour should be added to the dough. After thoroughly mixing all the ingredients, cover them with a clean towel and leave in a warm place for an hour.
During this time, the yeast base will rise well, become sour and aromatic. If as a result of such actions you get a very thick dough, then you can add a small amount of cooled boiling water to it. But after this, it is advisable to keep the base warm again for a quarter of an hour.
Roasting process
Yeast pancakes are prepared in a frying pan in exactly the same way as the previous products. At the same time, they turn out to be as thin as possible, with large holes and a slight sourness. After the entire dessert has been fried, it should be placed on a flat plate and generously greased with melted butter.
Proper serving of a delicious dessert to the table
Thanks to the use of yeast, this dessert turns out to be very satisfying and high-calorie. In this regard, it is not recommended for those (especially in large quantities) who carefully monitor their figure. It is advisable to serve yeast pancakes to the table along with hot sweet coffee or tea, as well as with such goodies as jam, jam, condensed milk or honey. Bon appetit!
Let's sum it up
Now you know how to bake thin pancakes using water, milk, kefir, and even using dry yeast. It should be noted that all of the listed products are prepared according to the same principle. But, due to the fact that they contain different components, their taste, calorie content and appearance can vary significantly. Thus, having tried all the products and choosing the most delicious and easy-to-prepare option, you can delight your loved ones with a hearty dessert every day.
Greetings, our dear readers. Very soon, a wonderful holiday is coming - Maslenitsa. This means that winter is ending and you need to eat pancakes. Everyone probably bakes them on this holiday. But we definitely do them, and not necessarily on holidays, but even just because. So we’ll look at recipes for quick pancakes.
You never know what can happen to us and here, but it happens that you want pancakes, but there is little time. Or maybe you want to please the kids for breakfast, and again you don’t have enough time. You can get out of it - go buy semi-finished products, and just fry them in the morning.
Ha, but this is not about us. To be honest, I don’t like store-bought pancakes. Yes, sometimes we buy them, but this is a very rare case. Homemade pancakes are the best. Today we will tell you very simple and quick pancake recipes.
Get ready - at the very end you will find a mega simple and very quick recipe for quick pancakes. And also a couple of tips, stay with us and we’ll get started.
Quick pancakes with milk.
It takes minimal time, nothing complicated. We just mix and cook everything, and when the kids wake up, they will be delighted with the delicious pancakes.
We will need:
- Milk - 1 glass;
- Flour - 5 tablespoons;
- Salt - 1/2 teaspoon;
- Sugar - 2 tablespoons;
- Eggs - 2 pcs;
- Vegetable oil - 1 teaspoon;
- Butter for frying.
Step 1.
Beat the eggs into a deep bowl, immediately add sugar, salt and milk. Beat everything with a whisk or mixer.
Step 2.
Add vegetable oil and mix.
Step 3.
Now add flour with heaped spoons. Do not add everything at once, but in portions and stir constantly so that lumps do not form.
Step 4.
We leave it on the table, and in the meantime, heat up the stove and set the frying pan to heat up. We will fry in butter, this will make the pancakes tastier and acquire a delicate creamy taste. Melt a small piece in a frying pan.
Step 5.
Now fry the pancakes as usual, pour a ladle into the center of the pan and distribute the dough in a circular motion over the surface.
Fry on both sides. Then you can serve it for breakfast with sour cream or condensed milk.
Quick pancakes with kefir.
Sometimes it happens that there is no milk in the refrigerator, or it has turned sour. But pancakes need to be made quickly, and the store is closed or far away. It doesn't matter if you have kefir or sour milk. You can bake very tasty pancakes.
Ingredients:
- Kefir – 400 ml;
- Flour – 300 g;
- Egg – 2 pcs;
- Boiling water – 200 ml;
- Vegetable oil (olive) – 30 ml;
- Sugar – 100 g;
- Soda – 0.5 teaspoon;
- Salt to taste.
Step 1.
Beat eggs into a bowl, add kefir, sugar and flour. We also add salt to taste and whisk everything together.
Step 2.
Now dissolve soda in a glass of boiling water, mix and pour into the dough. Mix all this well. If the dough is too thick, you can add a little more water.
Step 3.
Now leave the dough aside for 3-5 minutes. Meanwhile, turn on the stove and let the frying pan heat up. Lubricate it a little with vegetable oil. Then you won't need to lubricate.
Step 4.
When the pan is hot, add vegetable or olive oil to the dough and mix well.
Step 5.
Now fry the pancakes on both sides until golden brown, in general, everything is as usual. If it still burns a little, you can add more oil to the dough or grease the pan.
When the dough is finished, serve with jam or condensed milk and have a pleasant breakfast.
Quick pancakes (no sugar).
Here are another quick pancakes, we will make them without sugar, since we eat them with condensed milk or jam. This is for those who can't eat too much sweets.
We will need:
- Milk - 500 ml;
- Egg - 2 pcs;
- Vegetable quantity - 50 ml;
- Flour;
- Salt to taste.
Step 1.
Mix all ingredients immediately in a deep bowl and stir. We usually do this with a mixer, or you can just whisk everything.
Step 2.
Now heat up the pan and grease it with a little oil for the first time. Then you don't have to lubricate it. If it burns a little, add more oil to the dough.
Step 3.
Fry the pancakes on both sides over medium heat until golden brown.
When ready, roll the pancakes into a triangle, pour condensed milk over them and have breakfast.
Quick pancakes on the water.
There is also a simple recipe for quick pancakes but with water. By themselves, they are not very tasty, to be honest. But they are perfect for pancake cakes or filled pancakes. You can use anything as a filling, such as baked apples. Very tasty, I recommend it to everyone.
We will need:
- Flour - 500 g;
- Water - 450 ml;
- Vegetable oil - 150 ml;
- Soda - 1/2 teaspoon;
- Sugar - 1 tablespoon;
- Salt to taste.
Step 1.
Pour vegetable oil and water into a deep container. The water should be at room temperature. Mix.
Step 2.
Now add sugar, salt and baking soda. Mix everything again.
Step 3.
Now add a spoonful of flour, mix and add the remaining flour in large portions, stirring constantly. The dough should turn out runny.
Step 4.
Now, as usual, heat the pan and grease it a little with oil. Once the pan is hot, you can bake the pancake. Pour into the pan, spread over the surface and fry on both sides until golden brown.
When we remove the pancakes onto a plate, grease them a little with butter or vegetable oil so that the next pancakes do not stick. So every pancake.
Step 5.
After the pancakes are fried, put any filling on top, wrap the pancakes in an envelope and that’s it. Can be served.
Mega quick pancake recipe.
And now I present to you a mega quick recipe for pancakes made with milk and yeast dough. It couldn't be simpler or faster. If you are interested, you can use it for emergency situations.
We will need:
- Yeast dough;
- Milk;
- Vegetable oil.
Step 1.
We buy yeast dough in the store, not frozen, usually dough in a bag.
Now take a blender and put our dough into it.
Step 2.
Pour in a little milk, about a glass. Turn on the blender.
Step 3.
Pour everything into a deep bowl and add 50 ml of vegetable oil, mix and that’s it, you can fry the pancakes as usual.
That's all for us. Leave your comments below and join us on Odnoklassniki and read us on our channel in Yandex.Zene. Bon appetit everyone and bye bye.
How to make quick pancakes - simple but delicious recipes. updated: February 7, 2018 by: Subbotin Pavel
In Old Russian cuisine, pancakes were baked exclusively for Maslenitsa. Round, golden, satisfying - they symbolized the end of the hungry winter and the beginning of a working spring, which was supposed to bring a new harvest. Unlike modern ones, classic Russian pancakes were baked with the addition of buckwheat flour, full-fat milk or sour cream. Therefore, they turned out to be thick and quite dense, and were offered by housewives not for dessert, but as a main dish.
Today it is not customary to boast about the significant thickness of pancakes. In “fashion” is a light, perforated, lace structure. You can get it using various techniques on how to make pancake batter correctly. We will tell you about each of them in detail.
In addition, most of us like to enjoy pancakes with sweet jam, condensed milk, honey or sour cream. In combination with fatty dough, the stomach will receive incredibly heavy food, which is also very high in calories. In order not to harm your figure, it is advisable to use low-calorie ingredients. At the same time, pancakes, as well as, for example, lean samosa made from puff pastry, will be very tasty.
Dough for making pancakes with milk
The most common recipe for making regular pancake dough. You can use store-bought milk and higher-fat homemade milk for it.
You will need:
- milk - 500 ml;
- egg - 2 pcs.;
- flour - 200 grams;
- sugar - 1 tablespoon;
- salt - 1 pinch.
Process of preparing pancake mixture
- Remove milk and eggs from the refrigerator in advance so that they reach room temperature.
- Beat the eggs into a bowl, mix with sugar and salt. Add sugar even if you use unsweetened filling (liver or stewed cabbage). Thanks to it the dough will turn out tastier.
- Add milk, mix well.
- Place a sieve on a bowl and pour flour into it. This way you will get rid of lumps and get an airy, delicate structure. Add flour to the dough for thin pancakes in several additions, stirring constantly with a whisk. The consistency of the finished composition should resemble liquid sour cream. This will make it easier to bake ordinary pancakes with milk: the dough will be easily distributed in the pan and will not crumple when turned over.
- Add vegetable oil and stir.
How to make dough for thin pancakes using kefir at home
This method of making pancake dough at home without lumps is suitable for the most economical housewives. Firstly, with it you don’t have to worry about where to put the sour milk. And secondly, you can fry pancakes with kefir and use them as a base for different fillings: sweet (cottage cheese, berries) and savory (meat, fish, vegetables). Below we will look at the preparation process step by step. First you need to knead the dough.
You will need:
- kefir 3% fat - 500 ml;
- egg - 2 pcs.;
- flour - 200 grams;
- sugar, salt, baking soda - ½ teaspoon each;
- vegetable oil - 4 tablespoons.
Cooking process
- Beat eggs in a deep bowl, add kefir, stir.
- Briefly heat the mixture over low heat to a temperature of approximately 60 degrees. This will help the salt and sugar dissolve well.
- Remove the dishes from the stove, add salt and sugar, stir.
- Sift the flour and add it to the dough.
- Dissolve baking soda in boiling water (1 tablespoon boiling water to ½ teaspoon baking soda) and quickly add to the bowl.
- Pour in vegetable oil and place the dough in a warm place for about 1 hour.
This is the correct dough for flour pancakes, the recipe of which is less popular than the others, but is more welcomed by nutritionists. It has the least calories, goes well with berries and fruits, and can be used for pancakes for breakfast or lunch. The dish is prepared very quickly, the main thing is to follow the proportions. So, how to cook pancakes on the water.
You will need:
- water - 500 ml;
- flour - 320 grams;
- egg - 2 pcs.;
- vegetable oil - 2 tablespoons;
- sugar - 1 tablespoon;
- salt - 1 pinch.
Cooking process
- Beat eggs into a bowl, add sugar and salt, mix.
- Pour water, stir.
- Gradually add sifted flour, stir with a whisk or mixer until smooth. Diet dough for pancakes with holes is ready!
Let's cook delicious pancakes!
We already know how to prepare pancake dough. It's time to move on to baking. This is done easily and simply.
- Place a frying pan on the fire and heat it well.
- Grease the pan with vegetable oil. You literally need 1 drop - it can be evenly distributed over the surface with a brush.
- You need to reduce the heat to medium - the pancakes are not fried, but baked.
- Scoop out 2/3 of a ladle of dough. Quickly pour it into the frying pan, which should be held slightly at an angle. This will allow the dough to spread in a circle.
- The dough sets instantly, but the first side should be baked for 2-3 minutes.
- Use a spatula to lift the pancake and turn it over to the other side. Bake for a couple of minutes.
- Place the finished pancake on a plate. You can grease it with butter, or you can leave the surface dry (for a dietary dish). If you cover the plate with a lid, the edges of the pancakes will become soft. If you want to crunch on the delicious “lace,” leave the dish uncovered.
On average, preparing a dish takes about an hour and a half. And it disappears instantly! Try experimenting with fillings. Or offer your kids delicious pancakes with sour cream and their favorite jam!
I won’t go into too long a description of what it is pancakes, I think you already know everything. Pancakes There are yeast and yeast-free ones, we will prepare simple ones yeast-free pancakes with milk. My only question is what to call them correctly, pancakes or pancakes, if we are talking specifically about thin pancakes. I have always believed that a pancake is thinly fried dough in a frying pan, and a pancake is a pancake in which the filling is wrapped. However, having delved into the history of this dish, I am inclined to think that we will still cook it with you today thin pancakes with milk. Because traditional Russian pancakes were baked from thick yeast dough and were quite thick. Thin pancakes came to us from France, and began to be called pancakes; they can be either with or without filling, because only in thin pancake you can wrap the filling. And although everything seems to be clear with the word, I sometimes still continue to call thin pancakes pancakes.
And now directly about the recipe. When it comes to thin pancakes, perhaps the biggest debate is whether to add baking soda or baking powder to the batter or not. So, no leavening agents are added to unleavened pancake dough, pancakes They turn out thin due to the consistency of the dough, and you will get holes in them if you just heat the frying pan well. In general, in this recipe I will try to tell you about various little details and subtleties of cooking thin pancakes with milk. I hope everything will work out for you after this, because there is nothing complicated about it.
I would like to note that if you are planning to make a pancake cake, then this recipe is not very suitable, here the pancakes, although thin, are quite dense, and it is ideal to make filled pancakes from them. For a pancake cake, it’s better to make it, here the pancakes turn out thicker and more tender.
Ingredients
- milk 500 g (ml)
- eggs 3 pcs.
- flour 200 g
- butter (or vegetable) 30 g (2 tbsp. spoons)
- sugar 30 g (2 tbsp. spoons)
- salt 2-3 g (1/2 teaspoon)
From the specified amount of ingredients I get about 15 pancakes with a diameter of 22 cm.
Preparation
Let's prepare all the ingredients. Well, if they are all at room temperature, then they will combine better. Therefore, it is better to remove eggs and milk from the refrigerator in advance. Oil can be used either refined vegetable oil (odorless) or butter. Butter gives the pancakes a greater golden brownness and creamy taste. If you use butter, you need to melt it and let it cool. 
Wash the eggs well, beat them into a mixing bowl, add sugar and salt. Mix until smooth with a mixer, whisk or just a fork. Here we do not need to beat the eggs until foamy, we just need to stir until smooth and the salt and sugar are completely dissolved. 
Add a small portion of milk to the egg mass, about 100-150 ml. We do not pour in all the milk at once, because when adding flour, a thicker dough is easier to mix until smooth. If we pour out all the milk at once, most likely there will be unmixed lumps of flour left in the dough, and you will have to strain the dough later to get rid of them. So for now, add only a small part of the milk and stir the mixture until smooth. 
Sift the flour into the container with the dough. This is necessary in order to saturate the flour with oxygen and clean it of possible impurities, so I recommend not skipping this point. 
Mix the dough. It is now quite thick, and should mix until smooth and homogeneous, without lumps. 
Now add the remaining milk and mix again. 
Pour the cooled melted butter or vegetable oil into the dough. Stir until smooth, the dough will be quite liquid, approximately like heavy cream. 
In this photo I tried to convey the consistency of the dough that I got. In any case, when you fry 2-3 pancakes, you will understand whether you have the right consistency or not. If the dough is very thick, add a little water or milk, if it is liquid, add a little flour. 
Well, now that the dough is ready, it's time to fry the pancakes. I prefer to use a special pancake frying pan, or even better, two at once, this way I can fry twice as fast. I grease the frying pan with oil only before frying the first pancake; further this is not required, the oil that we added to the dough is enough. However, it all depends on the frying pan; if the pancakes stick to the frying pan, then grease it every time before pouring the dough. It is better to grease the frying pan with vegetable oil, because... The butter starts to burn very quickly. Use a silicone brush or just a napkin soaked in oil to lubricate the pan.
So, we warm up the frying pan well, because it is in a hot frying pan that we get porous pancakes with holes, and this is what we are trying to achieve. In a poorly heated frying pan, you will not be able to create holes in the pancake.
Pour the dough into a hot frying pan and at the same time rotate it in a circle so that the dough covers the bottom with an even thin layer. You see, holes immediately appeared on the pancake, this is because the frying pan is very hot, and no soda is needed. 
When you fry several pancakes, you will understand how much batter you need to put in the ladle so that there is enough of it to cover the entire surface of the pan. But I use one method that helps me not to think about how much dough I need.
Scoop out a ladleful of batter and pour it into the hot pan, swirling it at the same time, doing it quickly. When the batter covers the entire bottom of the pan, simply pour the excess batter over the edge of the pan and back into the bowl. This method will help you fry very thin and even pancakes. However, it is only good if you use a pancake pan with low walls. If you also fry in a regular frying pan with high sides, the pancakes will not turn out round, but with an outgrowth on one side. In a pancake pan with small walls, this process is completely invisible. 
Depending on the heat of your burner, it may take different times to fry one pancake. You should turn the pancake over when the dough on top has set and is no longer sticky, and the edges begin to darken a little. Use a spatula to lift the pancake and carefully turn it over to the other side. Straighten the pancake in the pan if it turns over unevenly.
Fry the pancake on the second side. Lift the edge with a spatula and make sure it doesn't burn on the bottom. When the pancake becomes golden brown on the bottom, remove it from the pan. 
Place the finished pancakes on a large flat plate and cover them with a lid to keep them hot. If you like more buttery pancakes, then grease each pancake with melted butter; it is very convenient to do this with a silicone brush. I usually don’t grease pancakes; the oil that I already put in the dough is enough for me.
To make it easier for you to navigate, I made a video of how one pancake is fried. I think now you will definitely succeed. And don’t forget, each time, before pouring the dough, let the pan get hot enough.
After you have fried all the pancakes, turn the stack over so that the bottom pancake is on top; on this side the pancakes are more beautiful, and the bottom pancakes are softer.
This is the stack of pancakes I got from a double portion of ingredients. Eat pancakes right away while they are hot, with sour cream, condensed milk, honey, jam or any other toppings you like. Bon appetit! 
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