Using this method, you will solve two problems at once that arise in one way or another when baking pancakes. Firstly, you will not stain any dishes (well, except for the frying pan, of course). And, secondly, you can cook as many pancakes as you need, because it is better to eat pancakes hot.
For this method, you will need a clean, plastic 1,5-liter bottle, preferably made of mineral water.
1. Insert a funnel into the bottle and add flour, sugar, salt, eggs, vegetable oil, milk or whatever ingredients are in your recipe. Screw the cap back on the bottle.
2. Now shake the bottle well to shake the dough evenly.
3. Heat the pan well, grease it with oil.
4. Now – just pour out the right amount of dough from the bottle for each new pancake.
If not all the dough came in handy, you can safely put the bottle with the dough in the refrigerator. It will take up very little space, you will not need to worry about whether the dough is closed securely, and most importantly, you can bake pancakes the next day.