'2 whole eggs'
'2 egg yolks'
'2 tablespoons of softened butter'
'1 tablespoon of whiskey'
'1 1/2 cups of milk'
'1 cup of all-purpose flour, sifted'
'1/2 teaspoon of salt'
'2 whole eggs'
'2 egg yolks'
'2 tablespoons of softened butter'
'1 tablespoon of whiskey'
'1 1/2 cups of milk'
'1 cup of all-purpose flour, sifted'
'1/2 teaspoon of salt'
'Place all ingredients in the blender container.'
'Cover and blend for 5 seconds, or until well mixed.'
'Refrigerate for 15 minutes.'
'Heat a non-stick skillet and brush with melted butter.'
'Pour approximately 2 tablespoons of batter onto the skillet.'
'Flip the pancake to spread the batter evenly.'
'Cook for 1 minute, or until lightly browned, flip and cook the other side.'
'Remove from the skillet and place on a cloth.'
'Repeat the process until all batter has been used.'
