Thin Pancakes 薄煎饼

Have ready the wet ingredients.

Break 2 fresh eggs in a bowl.

Place the eggs in a measuring cup and add in water. Whisk to mix well.

Have ready the dry ingredients.

In a big bowl/measuring cup, mix together all purpose flour, milk powder, sugar, salt and nestum.

Add the wet egg mixture into the dry flour mixture.

Whisk to combine and to ensure a smooth batter. The batter should have the consistency of light cream. Do not overmix.

Lastly, stir in the melted butter.

Cover and let sit at room temperature for 15-30 mins. And we are ready to make pancakes!

First pour the batter into a smaller measuring cup for easier pouring onto the pancake pan.

When we are ready to make the pancakes, heat a non-stick frying pan over medium heat. Then using a pastry brush, lightly butter the pan.

Next, pour batter to thinly cover the pan.

Lift the pan from the heat. Then tilt and swirl the pan so the batter forms an even layer. It does not have to be a perfect circle.

Cook for about 1 to 2 mins until the edges start to curl and the top looks almost dry.

Flip the pancake and you will see a golden brown lacy pattern on the surface.

Continue to cook for another 15 to 30 seconds or until you see brown spots on the other surface when flipped.

Remove from heat and place on a plate or wire rack. Continue to cook and stack the pancakes. And we're done!

These pancakes taste great even when served on its own.

Or you can serve with butter, sprinkle with icing sugar or drizzled with maple syrup and fresh lemon juice. Be sure to serve them hot and Enjoy!