2tablespoonOil for frying, for example rapeseed or coconut.
Instructions
Mix the dry ingredients.
Pour in half of the milk and stir it with a whisk. Add the rest of the milk and give a whisk. Don´t stir too much or the gluten activates and the pancakes become chewy.
Let the batter rest for 5-10 minutes. This makes the flour clumps disappear when the flour swells.
Heat your pan to above medium heat and fry ¼ cup of batter in an oiled pan. Give the batter a whirl on the pan so it spreads out evenly.
Give the batter a whisk between every pancake since the flour sinks to the bottom.
Turn your pancake when it has some color and it is set on the top. Reduce the heat after your first pancake to medium.
Notes
This amount makes 7-8 medium flat pancakes. For sweet pancakes, you can also add ½ teaspoon cinnamon, cardamom powder, and vanilla sugar. Store up to 3-4 days in the fridge.