1 cup cold milk
4 eggs
1/2 teaspoon salt
1 1/2 cups flour
4 tablespoons melted butter
How to do it:
Julia places the liquids, the egg and the salt in a blender, then adds the flour, then the butter. I whip it together (in that order) by hand. You might be surprised at how thin the dough is, but that’s right – to quote Julia, she should just “smear a wooden spoon”. Cover and refrigerate at least 2 hours.
Making the pancakes I’ve never owned an appropriate pancake pan, and don’t let that stop you. Back in the days before non-stick pans, I used a small pan and some oil. Now I’m just using a six inch non-stick pan
pancake making
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