recipe for classic pancakes Ingredients: Milk (warm) - 500 ml Eggs - 3 pcs. Flour - 200 g (approximately 1 cup) Sugar - 1-2 tbsp. l. Salt - 0.5 tsp. Vegetable oil - 2 tbsp. l. (in dough) Butter - to lubricate the finished pancakes Preparation: Mix the base. In a deep bowl, beat the eggs with sugar and salt with a whisk until light foam. Add the liquid. Pour approximately 100-150 ml of milk and mix. Enter the flour. Ask all the flour to the egg mixture and mix thoroughly with a whisk so that there are no lumps. The dough will turn out thick, like on fritters. Dilute the dough. Gradually thin trickle leftover milk, stirring constantly. The dough should become liquid, like liquid cream. Add oil. Pour 2 tablespoons of vegetable oil and mix again. Let the dough stand for 10-15 minutes at room temperature (so the gluten will swell, and the pancakes will not tear). Fry. Heat the pan well and brush it lightly with oil before the first pancake. Pour a half-ladle of dough on the center of the pan and rotate it quickly so that it is distributed in an even layer. Turn over. Roast over medium heat for about 1-2 minutes until the edges are browned. Turn over and fry for another 30-40 seconds. Hot pancake immediately brush with a piece of butter.#viral #fyppoppppppppppppppppppppppp #blowthisup #editaudio - @haunting.dreams