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Quick & Easy
This recipe came from Great Grandmother, who brought it from "the old country" in the 1880s. During WWII, she would roll the 2T flour in a newspaper & send it to her parents back home.
2 kitchen Tablespoons milk
2 kitchen Tablespoons flour
Whisk the milk & eggs together. Add the flour, whisking till well blended.
Heat a large fry pan adding a generous amount of butter, melting it until it browns.
Pour the batter in the pan, tilting to extend the size (It is a plate-size pancake!).
Cook over medium heat. When the pancake starts to "set", loosen it with a spatula, add more butter underneath, & tilt the pan to transfer some of the loose batter to the bottom.
Continue cooking, shaking & rotating the pan, until the pancake is nicely browned on the bottom.
Flip quickly & brown the other side. The sides of the pancake will curl.
Dust with powdered sugar & serve with berries or apple sauce.
Yield: 1 large
Prep Time: 1 minute
Cook Time: 6-8 minutes