Mix in the bowl liquid ingredients: milk, eggs and butter. Mix. Add sugar and salt.
Sift flour to liquid ingredients, add baking powder. Mix thoroughly with whisk.
Fry pancakes in a heated frying pan, smeared with a small amount of olive oil. Serve with any filling to taste.
Tip 2: Simple and tasty pancakes on the water
A simple Russian dish of pancakes becomes especially popular in the traditional Russian holiday - Shrovetide. Prepare delicious pancakes can not only be on milk, but also on the water.
Method of making tasty pancakes on the water
To make a dough for simple pancakesuse: 1 egg, 1 glass of water, 1 cup of flour, 1 tablespoon of vegetable oil, 1 tablespoon of sugar, a pinch of salt. Pancakes on the water - a less-calorie dish than pancakes on sour cream or milk, and turn out to be thin and rather delicate. The first thing to do is to grind the eggs with sugar and salt. Then add a glass of flour and whip with a whisk or a mixer. The mixture is poured into water and vegetable oil is added and whipped until smooth. If the dough turns too thick and does not pour out of the spoon, then you need to add more water. You need to fry the pancakes in a pre-heated frying pan, oiled. The dough should be poured out with a ladle so that it spreads over the entire surface of the pan with a thin layer. On each side, pancakes are fried for one minute, until they are browned. Secrets of cooking dough and frying pancakes
To make the pancakes more delicate andcrispy, when preparing the dough, you can whip the whites and yolks separately and only then begin to knead the dough. It is important that the prepared dough is not too thick and not too liquid, so during its preparation it is better not to pour the water out at once, but add gradually. If the dough is too liquid, then you need to add a little flour to it. Prepared dough is best not to pour into the frying pan right away, and close the lid and let stand for at least 30 minutes. During the frying of the pancakes, the dough should be stirred periodically so that it does not settle and has a uniform consistency. Make sure that the fire is not too strong, so that the dough does not start to grasp, as soon as it is poured into the pan. In order that the pancakes do not burn, it is better to use a cast-iron frying pan with low sides or a pan with non-stick coating and a thick bottom. Also, before cooking, the pan should be well dried, then calcined, and during the frying of pancakes, do not pour the vegetable oil into the pan, but grease it with a cooking brush or half a bulb in vegetable oil strung on a fork. When the dough enters the frying pan, it is necessary to tilt from side to side so that it is evenly distributed throughout the surface. Turn the pancake better with a wide knife or a thin spatula. And to put a pancake on a plate you can just turn over it a pan. 
