4 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
1 cup water
1 tablespoon butter
4 eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
1 cup water
1 tablespoon butter
Beat the eggs in a bowl with an electric mixer until they become frothy
Mix in the flour and salt until well combined
Gradually add the milk mixed with water and melted butter, beating until smooth
Mix well until the batter is uniform and smooth
Chill in the refrigerator for 30 minutes, covered
Remove from the refrigerator and mix well
Heat a non-stick skillet over medium heat
Grease with butter
Pour 3 tablespoons of batter into the skillet
Remove the skillet from the heat and pour in the batter
Swirl rapidly to distribute the batter evenly
Fry until lightly golden, flip, and fry the other side
Continue frying until all the batter is used up, making about 25 pancakes
Cals: 52 per serving
Note: If you make extra pancakes, freeze them by stacking them with plastic wrap between each pancake
Wrap in plastic film or aluminum foil at the end.
