Recipe by SnowHat
Top Review by Patricia P.
The chemistry of salt with eggs has a thickening reaction and with milk and flour, unlikely to taste salty. Preservatives in commercially processed foods rely on salt to piqué flavors. Eggs are a thickener providing protein. I halved the recipe, added 3/4 teaspoon salt, used 2 large eggs and threw in a little more flour. The batter is runny, cooks rapidly and toasts rapidly into an amazingly thin pancake. Maple Syrup or Blueberries have a pronounced flavor with these pleasantly light flavored pancakes. Bananananas would also fair well along with any fruit you want complimented with light breakfast fare. A useful way to use raw sour milk.