- milk 3.2(+)%: 500ml
- fat (clarified butter or rape oil or mix): 4 tbsp
- salt: pinch
- eggs: 3
- flour (type 500/550): 250g

1. Melt the butter (20 sec in microwave).
2. Warm the milk to the room temperature (30 sec in microwave).
3. Put everything except the flour to a bowl and mix it.
4. Slowly add sieved flour while blending. The dough should have consistency of sweet cream and it should leave a glaze on a spoon.
5. leave the dough for 30 min to rest.

Frying:
6. Sprinkle the pan with olive oil and warm it up, then reduce the heat to No. 5 and heat for 2-3 minutes. The pan should be thoroughly heated.
7. Fill 80-90% of ladle, lift the pan and pour the dough evenly, tilting the pan.
8. Fry on heat No. 7 for 30-40 sec on one side (depending on the thickness),
  then shake the pan so the pancake moves slightly down, put the spatula under the pancake from the top side and turn the pancake over.
  Then fry for another 20-30 sec.
  Use stopwatch.