These delightful thin pancakes are perfect for a quick breakfast or a versatile dessert base.
Melt the butter and let it cool completely.
Cooling the butter prevents it from cooking the eggs when mixed.
In a medium bowl, whisk the eggs until they are frothy.
Whisking adds air to the eggs, making the batter lighter.
Gradually add the milk to the eggs while whisking.
Adding milk slowly ensures a smooth mixture.
Slowly whisk the cooled butter into the egg and milk mixture.
Ensure the butter is fully incorporated for a uniform batter.
Sift the flour, sugar, and salt into a separate bowl.
Sifting removes lumps and aerates the dry ingredients.
Gradually add the dry ingredients to the wet mixture, whisking until smooth.
Mixing slowly prevents lumps in the batter.
Heat a non-stick frying pan over medium heat and lightly grease it.
A non-stick pan ensures the pancakes release easily.
Pour a small amount of batter into the pan and swirl to coat the bottom evenly.
Swirling the pan ensures a thin, even layer of batter.
Cook until the edges lift slightly and the bottom is golden brown, then flip and cook briefly on the other side.
Cook the second side just enough to set the pancake.
Serve warm with your favorite toppings or fillings.
Get creative with toppings like fresh fruit, syrup, or whipped cream.
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