Recipe by ~~Di~Lo~~
These pancakes are not dry, thick and fluffy, rather solid and french crepe-like, but they are delicious. Whip up the super simple batter and keep it covered in the fridge for a couple of days, although it may not last that long. When cooked, top with anything you like..butter and maple syrup, jam, icing sugar and apple sauce or roll up with savoury fillings like bacon, sausage, grilled veggies, ham, or whatever using salt instead of the sugar/vanilla. It depends on your taste preferences and occasion. It's pretty basic and versatile, so you can get creative.
- 4 eggs, large
- 1 cup milk
- 1 cup flour
- salt, pinch (IF YOU WANT SAVOURY ....OR)
- sugar, pinch (IF YOU WANT SWEET and a splurt of Vanilla if desired)
- butter, as needed for cooking
Directions See How It's Made
- In a bowl, lightly stir together flour and pinch of salt or sugar, depending on your preference as to sweet or savoury. Make a 'well' in the dry mixture. Pour egg/milk mixture into the centre of the dry mix and lightly whisk or whisk with a fork. A few lumps are ok. Leave on the counter at room temp for an hour or more to let the mixture rest. Or leave it one hour, then put covered mixture in the fridge. I've even frozen the batter is a zip-loc bag, and thawed it out to room temp, so it's ready to go.
- Lightly butter a small 8 " non-stick pan and heat it to medium until butter is bubbling. Swirl butter around to coat the pan. Be sure to have it well-coated and hot.
- Pour some batter into pan - enough to fill the bottom of buttered pan and up the side a wee bit (they can be thin or thicker). Let batter sit a few seconds then lightly shake the batter in pan until the pancake loosens up in the butter. When bottom is set and golden, flip over and quickly brown the other side. Cook until done on both sides (happens quickly) depending on your heat. Just watch it carefully -- you'll know when they're done as the second side cooks very quickly. The pancake may cup a little, all the better to hold the toppings.
- Turn onto a plate while hot. With the sweet version, cover with butter and syrup or the jam of your choice -- or spread applesauce on top and roll up, sprinkled with icing sugar or cinnamon sugar. With savoury method (salt), roll up in cooked sausage, onion, ham, bacon or cheese, like an omelette. Once cooked, they are solid and eggy and firm.
- If you're feeding others, preheat your oven for warming. Prepare a cookie sheet (preferably lined with parchment paper) and keep pancakes warm while you make more.