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2 1/2 c. milk
1 c. flour
1/2 tsp. salt
1 - 2 tsp. sugar, optional
1 Tbsp. butter or margarine
This is a reliable basic pancake recipe that is suited to little silver dollars crepes, but you can use it to make big thin pancakes too. The recipe makes a very thin batter - you may think there's no way this will end up like a pancake - so make sure your griddle is nice and hot.
Yield: 4 servings
In a medium mixing bowl, lightly beat the eggs. Add half the milk and the salt. Add any sugar. (You don't need to use any, especially if you'll be topping the pancakes with fruit or jam, but it does create a richer pancake.)
Whisk until well combined. Add flour and the other half of the milk. Remember to stir well occasionally - the flour likes to sink to the bottom.
Melt the butter and add it to the batter. You won't need much extra fat except for the first pancake.
Preheat pancake pan or griddle. Add a little butter to the cooking surface.
Pour a thin layer of batter onto the griddle surface. Use about 1 Tbsp. batter for small pancakes (or about 1/2 c. batter for large pancakes).
Once the top surface is no longer moist and the underside begins to turn golden brown, it is time to flip your pancake. Fry a few minutes on the other side.
Place small pancakes in little stacks on the serving plate. Keep them warm by placing the platter over a saucepan of simmering water.
Serve with jam, puree, or berries.
Submitted by Gretchen Grant Contributed on:
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