Homemade Pancakes

For homemade pancakes, get a large bowl, put in the flour, granulated sugar, and a pinch of salt, and whisk the dry ingredients to combine them evenly.

Add the eggs and about one third of the milk and whisk into a smooth, lump-free batter. If lumps remain, briefly blend them with an immersion blender.

Gradually whisk in the remaining milk until you have a thin, smooth pancake batter with the consistency of single cream. If the batter is too thick after resting, thin it with 1-2 tablespoons of milk.

Let the batter rest for 15-20 minutes at room temperature so the flour can absorb the liquid and the batter evens out.

Heat a crepe pan or a non-stick frying pan over medium heat, until it is properly hot. It is ready when a drop of water sizzles and evaporates immediately.

Lightly grease the pan with a thin layer of oil. Just a little is enough so the batter spreads evenly and the pan does not get too greasy.

Ladle the batter into the center of the pan and tilt the pan in a circular motion so the batter spreads into a thin layer. Use less batter for thinner pancakes.

Fry for 1-2 minutes until the edges set and the underside turns golden. The edges should feel dry to the touch and the top free of wet spots. Then carefully flip the pancake.

Cook the second side for 30-60 seconds until golden. Transfer the finished pancakes to a plate and keep them warm, covered with a cloth or in a lightly warmed oven. Re-grease the pan lightly with oil between pancakes as needed.

Spread jam over the hot pancakes, roll them up or fold into quarters and sprinkle with powdered sugar. You can also add fresh fruit or honey.

Serve the pancakes right away, ideally with a glass of milk or a cup of coffee. If you need to keep them warm briefly, cover them with foil or a cloth so they don't dry out.