These pancakes make a perfect quick morning breakfast.
Prep your batter overnight, and the rest is a snap. In a few minutes you have a tasty breakfast
that is also fun to eat. Hardlikearmour suggests serving these with brown sugar, but we think
they'd go well with almost anything so feel free to get creative with sweet or savory
- Whisk egg(s) in appropriately sized bowl. Add salt and flour, then whisk to combine.
Slowly whisk in the milk. Cover and refrigerate overnight if possible, or at least 30
- Heat a small non-stick frying pan (6- to 8-inches) over medium-low to medium heat. While
pan is heating, whisk your batter briefly.
- Once the pan is hot, coat the bottom with a small pat of butter. Pour enough batter to
cover the bottom of the pan (about 3 T for a 6-inch pan.) Cook until the top is set,
then flip and cook the other side briefly. Once you flip the pancake you will notice it
puff up a bit, and seem to "grow" up the sides of the pan. When it stops
"growing" it is done. Ideally you don't want the pancake to brown at all,
so adjust your heat as needed. (It's okay if they get a little brown, so don't
worry if they do!)
- Serve immediately sprinkled with brown sugar or other desired topping.