Basic Pancake Batter

First measure the dry ingredients into a bowl: 200 ml flour, 15 ml sugar, and 2.5 ml salt.

Add half of the 500 ml milk and whisk until smooth. Gradually add the rest of the milk while whisking to prevent lumps from forming in the batter.

Crack in 2 pcs eggs and whisk them thoroughly into the batter.

Let the batter rest at room temperature for at least 15 minutes. This allows the flour to absorb the liquid and improves the texture of the pancakes.

Heat a frying pan over medium heat and add a portion of the 30 ml butter or oil for frying.

Pour the desired amount of batter into the pan and fry the pancake on both sides until golden brown. Add the remaining butter or oil as needed during frying.