Whisk eggs with sugar and salt. Will proseem flour, because it is enriched with oxygen and gradually introduced into the egg. A little flour and a little milk. Milk should be warm. When all the flour is mixed, bring it to the desired consistency with milk. Add sour cream, it makes the dough more tasty. At the last moment add the butter because it prevents the foaming ability of eggs and the dough will not be saturated with air, the pancakes will not "nostraline". The dough should be very liquid and to flow from the ladle a thin continuous ribbon, how to check honey quality - very important!!! Leave the dough to rest for half an hour. At this time, included in the gluten, sometimes the batter thickens, this can be corrected by adding milk or even water. Never add to the dough soda.

The pan it is desirable to use thick-walled. Oil and bake the pan very much. The first pancake usually turns out not lumpy and oily, more oil is not added, since it is in the test. Pour batter with a ladle and quickly distributed in the pan, it needs a comfortable handle. Ideally, the batter should immediately come to grips with emergence holes. Do not be afraid that you will not be able to flip the pancake. When starts to brown the edges – it's time to flip. Bake the second side, until, while, as if did not begin "to manifest the holes".

Pancakes turn out very thin.

Each pancake grease with butter and folded pile.

The dough is taste neutral and will take any filling. Bon appetit!!!