Ingredients

  • 3 eggs
  • 2 cups milk
  • 1 cup flour
  • 6 tablespoons unsalted butter, melted
  • ½ teaspoon salt
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      263 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 7 grams protein; 131 milligrams cholesterol; 266 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 – 8 servings

Preparation

  1. Beat the eggs with half a cup of milk until blended. Add the flour and beat until smooth. Add the remaining milk, melted butter and salt. Mix thoroughly. Let the batter stand for two hours.
  2. Grease a heavy cast-iron skillet lightly with a pastry brush or paper towel dipped in a little melted butter. When the skillet is hot, drop in two tablespoons batter for each pancake. Roll the pan around so that you have a round pancake about three inches in diameter. When the edges begin to turn brown, turn the pancake over. Cook for a further two minutes.
  • The pancakes can be kept warm in a low oven.

2 hours 10 minutes

Dining and Cooking