The world's best, a little more powerful and healthier thin pancakes!

Here comes a favorite recipe on pancakes! They are a little more solid and useful than classic pancakes. They also have very eggs in themselves for extra protein.

These pancakes often stand on the breakfast table, and you stand really good at them!

Ingredients

2 DL Graham flour (alternatively replace 1DL or everything against whole grain trays)
1/2 dl fiber corn
1/2 tsp salt
7 DL Milk (Well It is a middle milk country, so we choose it)
5 eggs
1/2 dl carbonated water (if you want)
Some butter to frying

Do this

Mix Graham's flour, fiber corn and salt in a bowl.
Help in just under half (3 dl) milk.
Whisk to a smooth smear.
Add remaining milk (4 dl).
Beat again ...
Whisk in the eggs.

Now we get to let the pancake meter rest for a while. Preferably at least 30 min.

Add the carbonated water.

Heat the frying pan (preferably an intended for pancakes that have much lower edges).
Add a small click of butter and pour into a thin layer of the pancake.
Fry the pancakes Golden brown on both sides.

Serve the pancakes with what you like. For example, fresh berries, cream, jam, powdered sugar or what you now want.

Troubleshooting when frying of pancakes

If the pancake "flat" and feels compact so it often depends on 1. A little too little fat in the frying pan. 2. For low heat.

The right combination is when the butter is enough for a thin coming throughout the frying pan, and when you see "bubblo" or "holes" in the batter lying in the frying pan.

How do you know that you have enough butter in the frying pan?

Do you have for some butter so the pancake is flat and a little boring. See the encircled areas in the picture below. There has been too little roast.