When the first pancake is not lumpy 🥞

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The recipe is simple and always works

In a glass of warm milk we dilute 6-8 tablespoons of flour; I bake with both rice and wheat. Wheat usually requires more. That’s why it took exactly 8 spoons. Sugar 2 tsp, salt 1 tsp. this is very versatile and convenient, as pancakes can be served with both sweet and savory fillings.

Next, add 5 eggs and beat well with a whisk again.

And we finish our dough with a glass of boiling water, the main thing is to pour it in a thin stream, this way we brew the dough and it turns out openwork with bubbles.

The pancakes come out thin, delicate, elastic and incredibly tender.

I love eating pancakes with sour cream and caviar!