Ingredients
Units
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- 2 eggs, room temperature
- 2 cups milk, warm to 70 degrees F
- 1 cup flour
- 1/2 teaspoon salt
- Solid lard, coconut or vegetable oil, or clarified butter (we do not recommend regular butter for frying as this batter needs a very hot pan and butter burns easily)
For serving: butter, sugar, fresh fruit or jam, whipped cream, powdered sugar, lemon juice, maple syrup, or yogurt
Instructions
- Whisk the eggs and milk until well combined. Add flour and salt. Whisk for an additional minute until well incorporated. Do not over mix.
- Melt 1 teaspoon unsalted butter in a 9.5- 10-inch stainless steel pan over medium heat. Tilt the pan so the coconut oil or crisco coats the bottom. Pour in about 1/3 cup of the batter, then immediately pick up the pan and swirl it to spread the batter into an even layer on the bottom of the pan. Cook until the pancake has browned slightly on the bottom, 1 to 1 1/2 minutes and carefully slide a spatula underneath the pancake and flip it. Cook the second side briefly, just to set the batter, 15 to 30 seconds more. Tilt the pan and loosen the pancake, then slide it onto a wire rack, or serve directly on a plate and enjoy with toppings.
- Continue making pancakes with the rest of the batter, adding more solid coconut or vegetable oil- 1 teaspoon at a time, as needed, to keep them from sticking. Stack the pancakes to keep them warm. To serve, fold the pancakes in four to form a triangle. Serve the pancakes with toppings, as desired. Enjoy!
- Prep Time: 5 min
- Cook Time: 20 minutes
- Category: Sweet
- Method: American
- Cuisine: American