1. Break a dozen eggs into a blender jar and blend until just barely foamy. 2. Gradually add the 2 cups of flour. 3. Blend on high until the batter smooths out. 4. You may have to add a bit more flour to accomplish this. 5. Add the evaporated milk and blend on low until thoroughly mixed. 6. Add the water sugar and vanilla: blend on low until well mixed. 7. To cook the pancakes, melt a lump of butter or margarine on the bottom of a well-seasoned cast iron skillet over medium heat. 8. You may have to turn the burner down if the pancakes start getting too dark. 9. Ladle between 1/2 to 2/3 cup batter into the heated skillet. 10. Quickly and carefully rotate it so that the batter evenly covers the bottom of the pan. 11. The pancake is ready to flip when its surface becomes dull. 12. I use a metal icing spatula to get underneath and flip it over. 13. The second side needs just a few seconds to cook, then the pancake can be removed to a waiting plate. 14. Proceed with the next pancake. 15. The skillet will need to be rebuttered about every 5 pancakes or so. 16. I keep the waiting pile of pancakes warm on a plate covered with a clean dishtowel. 17. To serve, butter the pancake and sprinkle with granulated sugar. 18. Roll up, cut into bite-sized sections and EAT! 19. Once you get used to doing this, you develop a rhythm. 20. I can cook an entire recipe's worth of these (around 24 pancakes) in about 15 minutes. 21. Recipe yield can be variable depending on the size of the skillet used. 22. These look a lot like crepes, and are cooked in essentially the same way, but are quite a bit more substantial on account of the number of eggs used in the recipe. ---------------------------------------------------------------------------
Nutrition
Ingredients
