Ingrients & Directions
2 1/2 c Milk
2 1/4 c Flour
1 pn Salt
2 Eggs
Butter or oil; for frying
Mix milk and flour together until smooth. Add the salt and eggs and beat in
well. Heat a little butter or oil in a heavy pan (preferably one used only
for pancakes). Tip out excess butter. Pour in just enough batter to coat
the bottom of the pan. Fry on one side only if the pancakes are to be
filled.
REFs COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell
Books. ISBN 0890098808 (out of print). Edited by Pat Hanneman (kitpath)
Yields
4 Servings