Ingredients
- flour
- 1 cup
- sugar
- 1 tbsp
- salt
- 1 tsp
- eggs
- 4
- milk
- 2 cups
- butter (melted)
- 2 tbsp
Instructions
- In a medium bowl, whisk together flour, sugar and salt
- In a large bowl, lightly whisk the eggs. Stir in milk and combine. Stir in melted butter.
- Add dry ingredients to egg mixture, mix until just combined.
- In a skillet over medium heat, melt 1/2 tsp butter and spread evenly, then cover bottom of skillet with 1/8” of batter. It should be a very thin but even cover. Cook on one side until top is almost dry, about 2min. Flip pancake and cook for another 30s.
- Store finished pancakes in warm oven until served.
Notes
The pancakes only cook well in a narrow temperature range— if the pan is too cool, the pancake will stick, and fall apart, if it’s too hot and the pancakes brown too quickly and won’t cook evenly.
A non-stick skillet can be used, but I found that the texture of the non-stick skillet made it really frustrating to get evenly cooked and easily flipped pancakes. Screw non-stick.