Dough for thin pancakes with milk

Ingredients:

• 3/4 cup cold milk
• 3/4 cup cold water
• 3 eggs
• 1 tbsp. granulated sugar
• 1 tsp vanilla extract
• 1 and 1/3 cups wheat flour
• 5 tbsp melted butter
• 3 tablespoons of vegetable oil

Preparation:

1. Using a blender, combine all ingredients except the vegetable oil at high speed. Refrigerate the dough for 2 hours.
2. Lightly brush the pan with oil and heat it over medium-high heat. Remove it from the heat just before the pan begins to smoke. Then pour 1/4 cup of batter into the center and quickly spread it over the entire surface, spreading it out over the entire surface for 2-3 seconds. Return the pan to the heat. When the center of the pancake is golden brown, flip it over with a spatula and cook for a few more seconds. Remove the finished pancake from the pan. Cook the remaining pancakes in the same way.