This recipe is similar to the one my mother followed to make buttery-rich pancakes for us as children. After frying the pancakes, they were each sprinkled with cinnamon sugar and rolled up. They seemed to disappear from our plates faster than she could make them.


Pancakes

    3 large eggs
    2 cups whole milk
    1 cup all-purpose flour
    2 tablespoons granulated sugar
    ¼ teaspoon salt
    Melted butter for frying

Toppings

    Cinnamon sugar
    Maple syrup

1. In a large bowl, whisk the eggs with the milk for 2 minutes.
    This is necessary to incorporate air, so set your timer.

2. Sift in the flour, sugar and salt. Whisk until smooth.

3. Fry a ¼ cup of the foamy batter in butter. When the edges
    start to brown, gently turn pancakes over. Place each pancake
    on a plate and sprinkle with cinnamon sugar. Roll up
    and serve warm.

    Variation: Serve with maple syrup.

    Makes 4 servings