Simple Milk Pancakes

These Pancakes are very light pancakes made with more milk and eggs than the flour. Exactly two eggs and a 1/4th liter of milk is used. In case you seek to have a nice light breakfast, these pancakes are a must.

These pancakes are very simple to make, they use fewer ingredients and can be ready in no time. The Batter can be prepared overnight and refrigerated and used next morning to prepare the pancakes. If you do find the batter thick enough after refrigeration more milk or water can be added to lighten the thick batter if desired.

Please Note: I spread the batter across the entire pan to form slightly larger pancakes, I used the smallest diameter pan for this.

Ingredients

1/2 Cup Wheat Flour
2 Eggs
250 ml Milk
2 Tbsp Honey
A Pinch of Salt
Oil for Frying

Servings / Time

4 Persons (8 Medium Sized Pancakes) / 20 minutes

Preparation

1. Take a bowl, add the flour and salt and mix well. Take another separate bowl break the two eggs, beat them well. Now to the bowl of flour add honey and alternatively add the beaten eggs and milk mixing well.

2. Mix the above well to get a nice smooth mixture, see that there are no lumps formed.

3. Heat a small pan with oil.

4. Once hot, add the mixture with a big cooking spoon one at a time.

5. Smear the mixture around the pan, so that it covers the entire pan to get a nice round flat shaped pancake.

6. Let it fry for a while. Once ready, again repeat step 4, until all the pancakes are ready.

7. Serve hot or cold with Honey or Butter.

---