I don't know what to comment on, so here's 1 pancake receipt:
For the dough
• 180 g of wheat flour (BL55)
• 360 ml of 2.8% milk
• 2 eggs (larger, "L" size)
• 2 tablespoons cooking oil
• 1 pinch of salt
• 1 large pinch of granulated sugar

Preparation
First in a bowl, in a flour, when it is mixed with a milk until smooth - a milk is added continuously while stirring - and then with a further continuous stirring and the addition of a compound ingredient. If the mixture is completely smooth, the next step may come. (Milk is available with dosing if you load a weight filter.)
Heat the pan - if necessary, a few drops of oil. Once warmed up, we pour so much into a mass, which means we get spread out thin pancakes.
When one side is baked, it is always turned over and the pancakes are ready in a matter of seconds