These pancakes when cooked have a crunchy sugary rim on the edges. They are nice eaten straight from the pan.
I use two small nonstick pans to make them in. You need to watch the heat and use a paper towel to wipe out the burnt butter.
In one bowl sift flour, salt and baking powder.
In another bowl whisk eggs and sugar together.
Turn on the pans on the stove top, they need to be scorching hot.
Tip egg mixture into the flour and add 1/2 cup milk and mix with a fork. Keep adding milk until the desired consistency is reached.
For thin crepe like pancakes make the mixture runny or ones like in the photo make the mixture thicker.
It will make any size pancake , from small blini style to the large thin crepe. Serve on their own or with topping of choice.
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