The Batter

• First, mix all the dry ingredients together in a large bowl (preferably in a mixer).
• Sift the ingredients first if needed to ensure there are no lumps.
• Then add milk, eggs, and oil while stirring.
• The batter should be liquid and lump-free.
• Let it rest for 15-20 minutes at room temperature before you start frying.
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• We all know that the first pancake never turns out right. That's wrong in every way. The issue is that the pan isn't hot enough before you start. So, for example, turn on the pan to medium-high heat 15 minutes before you start (e.g., during the batter's resting time).
• If your batter has oil, you don’t need oil on the pan each time.
• I generally use a deciliter measure to pour the batter onto my pan.
• I take about 3/4 dl of batter and pour it into a tilted pan so the batter can spread evenly.
• Cook the batter until it begins to bubble on the surface, then it’s ready to be flipped.
• Flip it with a spatula and cook it until it becomes golden on the other side as well.
• Set them aside on a plate while you fry the rest.
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