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Ingredients
- 4 eggs
- 2 cups milk
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 dash salt
- 4 teaspoons butter
Method
- Place all the ingredients except the butter in a blender. Blend just enough to combine the ingredients (don't overmix).
- In a large nonstick skillet or on a griddle, melt some butter over medium-low heat. Pour 1/4 cup of batter per pancake into the skillet, cooking several pancakes at one time, but not overcrowding them. Flip the pancakes when the edges look like golden lace. Cook for just a bit longer, until the second side of the pancakes turn golden. (These don't take long to cook because the batter is thinner than regular pancake batter.).
- Repeat until all batter is used, adding the remaining butter to the pan as needed.
