I use fairly heavy pans, so I usually start my pan heating first thing and I use the smallest pan I have. I like making my batter in my 2 cup liquid measuring cup the spout makes it easy to pour the batter into the pan.
- 1 egg per person
- sugar (optional)
- Beat the eggs with a fork or whisk until the whites and yolks are combined.
- Whisk in flour a bit at a time until thick stiffly-creamy.
- Thin with milk until runny-creamy.
- (Optional: add a bit of sugar to sweeten the batter)
- Heat frypan to medium heat. Pick a pan that is easy to lift.
- Pour a two inch pool of batter into the center of the pan.
- Swirl the batter around the pan to make a thin layer of batter 4-5 inches in diameter.
- Let the pancake sit until the edges go from shiny to matte and bubbles rise through the batter.
- Flip the pancake over. The top should be cream colored with a few light brown spots.
- Wait a bit and remove from heat. Underside should be a nice golden color.
Tools: frypan, mixing bowl, spatula
I put butter, jam, sugar, and peanut butter out as toppings. My favorite way to eat them is with butter and a sprinkling of sugar.