Kara Beckstead
2 ¼ cup flour
2 TB sugar
1 ¼ tsp salt
4 cups milk
7 large eggs
½ cup (1 stick) butter for frying
Stir together flour, sugar and salt in a large bowl. Using a wire whisk, gradually add milk and eggs one at a time. Beat with wire whisk after each addition. Let batter stand 30 minutes-this will keep pancake together when flipping. Stir again before cooking. Heat a 8”-9” skillet. Grease pan with butter and pour 1/3 cup batter into hot skillet. Cook until top is bubbly, flip and finish cooking. Roll up pancake. Keep warm in 200 degree oven.
May fill with berries, etc.
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