Fresh pancakes

Stir eggs, salt, sugar, sunflower oil and soda well with a wooden spoon. Add half a cup of flour and stir thoroughly (the dough should be thick, but easy to stir with a spoon). Top up 130 g of milk and stir well again (the dough should become like sour cream). Add 70 g of flour twice more, stir, add 130 g of milk and stir. Then you need to dilute the dough with milk to the desired consistency. For thin pancakes, you need to add 420g of milk. Heat a shallow pan, pour a little oil so that you only have enough to lubricate the entire surface of the pan, but there is no extra left. Pour the dough, tilting and turning the pan so that the dough spreads in a thin, even layer, covering the entire surface of the pan. When the edges of the pancake are baked, it must be carefully pressed with a spatula on the side and turned over. Keep an eye on the pan as the second side roasts very quickly. If the pancake sticks to the pan, you need to clean the burnt dough well and still grease the pan (usually it is enough to grease the Teflon-coated pan once, you have to grease the regular pan regularly).