Soft and Thin Pancakes @poklopacilonac

Soft and Thin Pancakes

🥚 3–4 eggs

🥣 350 g flour

🥛 550 ml milk

💧 100 ml lukewarm water

🥤 200 ml sparkling water

🛢️ 70 ml oil

🧂 A pinch of salt

🍬 1/2 teaspoon sugar

🥚 First, beat the eggs.

Then add the flour and all the remaining ingredients, and whisk everything well until there are no lumps.

⏳ Let the batter rest for 10–15 minutes before cooking.

Why is this important?

When you mix flour with liquid, gluten begins to form — a natural protein network that gives the batter elasticity. If you cook the pancakes immediately, the gluten hasn’t had time to stabilise, and the pancakes can turn out chewy or tough.

When the batter rests:

✔ the flour absorbs the liquid

✔ the gluten develops and relaxes

✔ the batter becomes smoother

✔ the pancakes turn out softer and more elastic

This allows the flour to fully absorb the liquid, making the pancakes wonderfully soft and flexible 🤍

Another trick is this: 🥞 Once you cook them, cover them. Place each pancake on a plate and keep them covered the entire time.

The steam stays trapped inside, keeping the pancakes perfectly soft. ✨

🔥 Be sure to lightly grease the pan with just a few drops of oil before each pancake (exactly as shown in the video — just a few drops, not enough to coat the entire pan).