1 c. flour
½ t. salt
1 c. milk
1 egg
small amount of oil or butter for frying
Mix flour and salt. Beat egg and add to milk. Add milk and egg mixture a little at a time to flour, blending to a relatively smooth batter after each addition.
Heat a 10” non-stick skillet over medium heat. Add about ¼ t. oil and swirl around. Pour in 1/3 c. batter and tilt pan around til batter covers bottom. When bottom of pancake has started browning and top surface is “dry”, flip and slightly brown other side.
(The second side will brown only in small spots that were bubbles in the batter.)
Serve immediately or keep warm between two plates.
Traditionally, these are sprinkled lightly with granulated sugar, rolled up and eaten. But for the decadent, filling with fresh fruit like berries or peaches (and whipped cream) and rolling is tres tasty too!
