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.
tablespoons granulated sugar
butter for frying
1. In a large bowl, whisk the eggs with the
milk for 2 minutes.
This is necessary to incorporate air, so set
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
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