- 3 eggs
- 2 cups milk
- 1 cup all-purpose flour
- 1 tablespoon sugar (optional)
Whip together the eggs and milk and then mix in the flour a little at a time. Add sugar (optional). (You can use batter right away but letting it rest in the refrigerator overnight is best.) Melt a little butter or use non-stick cooking spray in a large frying pan over medium heat 375-400 degrees. (A countertop electric griddle works best). Pour 2 Tbsp. of batter for each pancake onto the griddle and flip over (1-2 minutes each side). Serve with butter and syrup or powdered sugar or Al Johnson’s Lingonberries.