Follow these steps for perfect results
eggs
separated
milk
butter
melted
sugar
salt
flour
Separate the eggs, placing the yolks in one bowl and the whites in another.
In the bowl with the egg yolks, add milk, melted butter, sugar, salt, and flour.
Whisk the mixture until it is smooth, ensuring there are no lumps.
In the separate bowl, beat the egg whites until they form soft peaks.
Gently fold the beaten egg whites into the yolk mixture until just combined.
Heat a lightly greased skillet over medium heat.
Spoon about 3 tablespoons of batter onto the hot skillet.
Tilt the skillet to spread the batter evenly to the edges, forming a thin pancake.
Cook for about 2-3 minutes on each side, or until lightly golden brown.
Flip the pancake with a spatula and cook the other side.
Repeat with the remaining batter, greasing the skillet before each pancake.
Serve hot with jam, cottage cheese, or your favorite fillings.
Roll the pancakes up before serving.
Expert advice for the best results
For thinner pancakes, add a little more milk to the batter.
Let the batter rest for 15-20 minutes before cooking for a lighter texture.
Use a non-stick skillet for best results.
Everything you need to know before you start
5 minutes
Batter can be made 1 day in advance.
Stack pancakes on a plate, dust with powdered sugar, and garnish with fresh berries.
Serve with jam, cottage cheese, Nutella, or fresh fruit.
Complements the sweetness of the pancakes.
Provides a refreshing contrast.
Discover the story behind this recipe
A popular breakfast and dessert in many Eastern European countries.
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