1 cup milk
1 teaspoon salt
1/3 cup sugar
1 cup all purpose flour
1 tablespoon canola oil and more for cooking pancakes
1/2 cup water (or as needed)
Mix all the wet ingredients and whisk
Put the flour salt and sugar in a large mixing bowl.
Gradually whisk in the wet mixture and mix.
The batter need to me not too heavy or too light. Just right enough so you will be able to scoop. If it is to heavy add a little more water.
Cover and let it rest for abut 30 minutes to 1 hour
Heat the nonstick frying pan over medium -high heat.
Put small part of canola oil in the frying pan and swirl around so that it lightly coats the surface.
Pour a scant 1/4 cup batter into pan, quickly tilt pan in all directions so that the batter covers pan with a thin film.
Cook about 1 minute and carefully lift the edge of the pancake with a spatula and flip on another side and cook again for about 1 minute.
Remove to a plate and repeat with a remaining batter. (Make sure to put a fresh dab of canola oil in a frying pan before pouring the batter each time)
Serve them while hot with tea or stew.