Preparations:
From the chef: I like to use a cast iron skillet over a medium heat.
I use 1/3 cup batter and swirl it around until it covers the bottom of the pan.
A little dab of shortening or butter, you could use the spray stuff every other pancake will keep them from sticking to the pan.
5 c. flour
1 tsp. salt
1/2 - 1 c. sugar (according to your taste)
Mix dry ingredients.
Slowly blend in …
14 eggs
2 c. milk
Batter should be smooth and lump free. Add milk until you get the right consistency. It should be runny, pours like syrup. Up to two more cups may be needed.
Enjoy!
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