Ingredients
1 c. all-purpose flour
Dash salt
2 lg. Large eggs
2 c. whole or possibly 2% lowfat milk
2 tbsp. Sunflower butter
Method
Sources
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Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Dutch mini pancake pan — puffy poffertjes with powdered sugar
Round rings for perfectly shaped fried eggs and small pancakes
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Dutch mini pancake pan — puffy poffertjes with powdered sugar
Round rings for perfectly shaped fried eggs and small pancakes
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Sift the flour and salt. Make a small hole in the middle of the flour and place the Large eggs in it. Gradually incorporate the Large eggs into the flour and after the Large eggs are completely mixed in, slowly fold in the lowfat milk. If you have a mixer you can beat the entire mix completely and quickly, without the butter into a nice smooth dough. Place the butter in a non-stick frying pan. Pour 1 scoop of the batter in and let it flow in a circle to the edges of the pan, till you have a very thin pancake. It will brown very quickly, flip the pancake over and brown the other side. You will need medium to high heat for a half minute on each side. Place the pancake on a hot plate and continue making more. Makes 10 pancakes.