ingredients

250g of flour
3 eggs
50 g of sugar
3 tbsp. oil soup
½ liter of milk
1 pinch of salt 1 salad bowl

Equipment

1 measuring cup
1 tbsp. in wood
1 stove
1 wooden spatula
1 ladle

Steps

Step 1

Pour the flour and salt into the bowl. Make a well. Pour the whole eggs in the well. Mix with the 3c. tablespoon of oil and sugar. When the preparation has absorbed the eggs, pour the milk little by little while stirring (it is a bit hard at first, but the more you mix at this stage, the less lumps will be at the end!) Until you get a smooth and unctuous dough.

2nd step

Let stand an hour, and pour again a little milk to arrive at the ideal consistency. Soak a piece of oil and coat your stove, even on the edges. Heat it on high heat. When she smokes lightly, she is ready to receive the dough. Peel off the edges of the pancake with a spatula. Turn it over when the first side is golden brown.

tips

To find out if your dough is liquid enough: take a ladle and look at the dough flowing: if it is continuous and fluid, it's good.

You can replace the 3 cuil. oil with melted butter (about 25g).

The secret of the pancake "as in the restaurant" lies in the use of a cast iron skillet.