2 whole eggs
2 yolks
2 tablespoons of softened butter
1 1/2 cups of milk
1 cup of all-purpose flour, sifted
1/2 teaspoon of salt
2 whole eggs
2 yolks
2 tablespoons of softened butter
1 1/2 cups of milk
1 cup of all-purpose flour, sifted
1/2 teaspoon of salt
Place all the ingredients in a blender cup
Tightly seal and blend for 5 seconds or until everything is well mixed
Refrigerate for 15 minutes
Heat a non-stick skillet and brush with melted butter
Add approximately 2 tablespoons of batter to the skillet
Flick the batter from side to side to spread it evenly
Cook for 1 minute, or until lightly browned, flip and cook the other side
Remove from the skillet and place on a clean cloth
Repeat the process until all the batter has been used up
Yield: 20 pancakes.
