• 6servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. butter

  2. 1 egg

  3. 1 cup of milk

  4. 1 cup of flour

  5. dash of cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat a nonstick skillet over medium-high heat. Using a whisk, combine the egg and milk in a medium bowl. Slowly add the flour and mix just until combined, there WILL be lumps in the mixture. Add a liberal dash of cinnamon to the mixture and combine.

  2. Add a tablespoon of butter to the pan and swirl it around to coat. When the butter is just starting to brown, add a ladle of the pancake batter and swirl it to coat the entire bottom of the pan, leaving a thin layer of pancake batter. If the batter is not loose enough to coat the pan, add more milk.

  3. When the pancake is browned on the bottom, flip it over. It needs about half the time on the second side than on the first side. Move the pancakes to a separate dish and cover them.

  4. My grandma generally serves them with a blueberry sauce that she makes by stewing fresh blueberries with sugar, but you can also just serve them with maple syrup or roll them up like a crepe.


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