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6 eggs
1 cup milk
1 cup flour
1/2 cup sugar
butter
Beat the eggs with the sugar. Stir in milk and flour. Beat until smooth.
Heat a large non-stick skillet and melt a small amount of butter with it.
Pour enough of the pancake batter onto the skillet to cover the whole pan in a thin
layer.
Once the edges have tiny bubbles, it’s time to flip.
Use a large spatula for this. It doesn’t take much time on the second side.
Continue baking the rest of the pancakes like this.
Roll them up.
Spinkle with powder sugar and lemon.
The pancakes do not fluff up like typical American-style pancakes.
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