.Add in half the amount of milk, flour, sugar, and salt. Mix these together.Add in the rest of the milk and mix.
The batter can look clumpy at first but it will become smooth when you stir it around. Do not whisk it too much so it does not become chewy when frying.
Let the dough rest for at least 10 minutes. The longer the better
Heat up your pan and put a small amount of butter or oil. Pour about ⅓ cup of batter into the pan to make medium-sized pancakes. To make thin pancakes tilt the pan after you have poured your dough
The pancake is ready to flip when it has some brown color and the top has firmeded up
Notes
The flour will swell up, so add more milk if it feels too dense.If you want a slight fluffiness to the dough, add 1 teaspoon of baking powder.For extra fiber, replace half the flour with whole grain flour or barley flour. You can add 1 teaspoon of vanilla, cardamom, or cinnamon to the batter as extra flavor.Serve with a berry jam and whipped cream.The batter can be made ahead of time, up to 2 days ahead. You can store ready-made pancakes for up to 3 days in the fridge, well covered, so they don't dry.In European measurements: