I add a creamy ingredient to the pancakes. They turn out to be the most delicate in the world

As many homes, as many pancake recipes. Some of us indulge in fluffy, thick and very fluffy pancakes, reminiscent of those used to prepare croquettes, while others fry those as thin as paper. It must be admitted, preparing such thin and flexible pancakes is quite an art.

Contrary to appearances, it does not require any culinary skills. If you dream of thin pancakes, but the ones you usually fry turn out rubbery, take advantage of the recipe below. The addition of a certain cream cream will make them incredibly delicate.

Preparing any kind of pancake batter is incredibly simple. The problem starts during frying, when the batter doesn't want to come off the pan or completely "falls apart," resembling unappetizing mash rather than a real pancake. This can be avoided by sticking to two rules.

The first rule concerns the pan itself. It should be smooth and covered with a special coating to prevent sticking. This is a key issue. The second rule pertains to the moment when we pour the batter. The pan should be as hot as possible. After pouring the first ladleful, the heat should be reduced. By adhering to these two rules, you will avoid problems with frying.

Ingredients:

• a cup of flour,
• half a cup of milk,
• 7 oz of mascarpone cheese,
• 1 large egg,
• two tablespoons of melted butter or oil,
• a pinch of salt,
• a few drops of vanilla extract or a tablespoon of vanillin sugar.

Preparation:

1. Prepare a large bowl. Sift all the flour into it.
2. Add milk, mascarpone, salt, oil or butter, egg, a pinch of salt, and vanilla sugar. Mix everything into a smooth batter.
3. Set the bowl with the batter aside for 10-15 minutes, allowing the gluten to bind.
4. Heat up the pan strongly and pour a small amount of the batter onto it. Fry the pancakes on both sides.
5. Serve with your favorite add-ons, like jam, cottage cheese, chocolate cream, nut butter, or caramel.