The first thing we do is to heat the milk until it is warm. In a separate bowl break the eggs, add sugar and salt. Stir it. Pour in vegetable oil and mix again. We pour about a third of warm milk, mix a little, pour all the flour and begin to knead the dough, getting rid of flour lumps. Next, in two steps, pour the remaining milk. The last thing we do is to add the baking soda and, quickly mixing it, leave the batter to stand for 20-30 minutes.
We begin frying pancakes only on a well-warmed and heated frying pan. Before frying each pancake, I grease it with a small amount of vegetable oil. Thanks to this procedure, the pancakes will not only be easy to flip and remove from the pan, but they will acquire additional porosity and a beautiful pattern. Fry the pancakes on medium or slightly above medium until nicely browned on both sides.
Depending on the diameter of the frying pan 18-20 thin pancakes are made from the indicated amount of ingredients. Spread butter on the hot pancakes, if necessary. Bon appetit!