2 1/2 C. Milk
1/2 tsp. Salt
1 1/2 c. All Purpose Flour
8 tsp. Butter or Margarine
Fruit or Maples Syrup or Sauted Apples
In a blender put eggs, milk and salt; then add flour and whirl until smooth (or just beat with a whisk.) Melt 1 tsp. butter in a 10-12 inch frying pan over medium heat. Swirl to coat. Pour 1/2 cup batter into pan. Tilt pan to spread batter evenly over the pan. Cook pancake until top looks dry and bottom is well browned. 1 1/2 to 3 minutes. Loosen pancake with a wide spatula, then carefully flip over and cook the bottom 1 to 2 minutes longer. Keep warm.
This makes 8 pancakes or 4 servings.
Grandpa served them with Strawberry jam and powdered sugar.
Fluekiger, Arnold and Nadine, Sunset Magazine, 1986, Dutch Pancakes.
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