Ingredients (1 person):
- Eggs: 3 large (≈ 150 g without shell)
- Milk: 140 g
- Flour: 50 g
- Whey isolate (unflavoured): 30 g
- Sugar: 8 g
- Salt: 1 pinch (optional)
- Butter/oil for pan: 5 g
- Dry bowl: whisk together flour + whey + sugar (+ salt) for 30 sec.
- Wet bowl: whisk eggs + ~70 g milk until smooth.
- Add dry → wet in 3 parts, whisking each part smooth before the next.
- Add the remaining ~70 g milk slowly, whisking until the batter is thin-pourable (like “Pfannkuchen” batter).
- Rest 5 minutes (helps flour hydrate, fewer lumps).
- Pan medium heat, add a little fat.
- Pour batter and swirl to a thin layer.
- Cook 60–90 sec, flip, cook 30–60 sec.
If you want them even more like classic Pfannkuchen, say so and I’ll drop whey slightly (it thickens) and adjust milk.