With all my love for new dishes, in some respects I am a staunch conservative. All my adult life I have been cooking pancakes only according to my grandmother’s recipe. The recipe, tested by time and numerous tasters, has been passed down in our family from mother to daughter for more than one generation. I tried to cook according to other recipes: it’s delicious, but grandmother’s pancakes still can’t be compared with anything. Mom told how she and her brother and sister, still children, were impatiently waiting for the grandmother to start baking pancakes in order to be in time for hot, still piping hot pancakes. My brother and I sat and with great pleasure ate first grandmother’s, and then mother’s pancakes. Moreover, my brother ate them with any jam or even sour cream (which always horrified me), and I always loved pancakes more just like that or exclusively with plum jam. Grandmother made pancakes exclusively on milk, or on milk diluted with water. I bake them with milk, and with water, and with sour milk, and even just with whey. This option is on the serum. These pancakes are good with jam or condensed milk, berries or cottage cheese, you can just like that with sweet tea, or you can use it as a base for other dishes. Try and experiment. Ingredients: milk, eggs, flour, sugar, salt to taste, soda. Mix, let stand.