1tablespoonmelted butter or oil plus some for frying
Topping
1lemonjuiced
sugaras needed
Equipment
gas stove
frypan
spatula
Directions
English Pancakes
Mix the flour and a pinch of salt in a large mixing bowl.
Make a well in the center of the flour mixture then crack the eggs into the middle. Pour in about one-sixth of the milk and add all the butter.
Start whisking from the center, gradually drawing the flour into the eggs, milk, and butter. Once all of the flour is incorporated, whisk until you have a smooth, thick paste.
Pour in more of the milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking simultaneously until the batter is the consistency of heavy cream.
Heat the frypan over medium heat, then add butter to grease the surface.
Pour or ladle some batter onto the skillet, tilting the skillet to make a thin, even layer. Return the frypan to the heat.
Let the pancake cook undisturbed for 30 seconds. If the frypan is at the right temperature, the pancake will turn golden underneath in about 30 seconds and be ready to flip.
Hold the skillet and ease the spatula under the pancake, then quickly flip it over. Make sure that the pancake is lying flat with no folds, then cook for another 30 seconds before turning it out onto a plate.
Continue with the rest of the batter, serving them as you cook or stacking them on a plate to serve at once. Sprinkle them with the lemon juice and sugar before serving.