- 3 Large eggs
- 1 1/4 cup milk (whole or 2%)
- 1/2 teaspoon salt
- 3/4 cups flour (recommend, unbleached flour)
- butter (for the skillet)
- maple syrup (as a topping)
In a mixing bowl, whisk together eggs, milk and salt.
Add the flour; whisk well, making sure there are no lumps. If there are very small lumps, let the batter rest while the skillet heats, then whisk again. The small lumps should dissolve.
Heat a 10 inch skillet over medium-high heat. When hot, lightly butter the skillet. Add a scant 1/2 cup of batter. Quickly, tilt the pan to evenly coat the bottom. When the top side of the pancake is nearly set, loosen edges with a spatula and flip the pancake over. Continue to cook approximately one minute or until done.
Repeat step 3, buttering the skillet for each pancake. Makes 6 pancakes.