Easy Milk Pancakes Recipe for Any Occasion

In a mixing bowl, whisk the eggs with the sugar and salt until well combined. Gradually add a bit of the milk while continuing to whisk.

Next, sift in the flour and add the baking soda. Mix well to remove any lumps, then pour in the remaining milk.

Use a blender or mixer to blend the batter until it is smooth and free of clumps. Once blended, add the vegetable oil and mix again.

If your batter seems too thick, gradually add the room temperature water until you reach your desired consistency. (I usually add 150 milliliters or about 0.6 cups.)

Heat a non-stick skillet over medium heat. It's a good idea to lightly grease the pan with vegetable oil before each pancake.

Using a ladle, pour about 3/4 of a large ladle of the batter onto the hot skillet, spreading it evenly across the surface. Cook until bubbles form and the edges look set.

Carefully flip the pancake using a spatula or your hands. Cook for an additional minute or so until golden brown. Repeat this process with the remaining batter.

These pancakes can be served with a variety of toppings, such as caviar, salted salmon, sour cream, honey, or jam. Feel free to get creative with fillings like cottage cheese, liver with onions, mushrooms, or minced meat. Enjoy your meal!