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cup of flour (250 ml)
cup of milk (500 ml)
tsp sugar (15 ml)
pinch of salt
tsp of vanilla extract (5 ml)
oil or butter, for brushing the pan
Mix the flour and milk until they are smooth. Add the eggs, sugar and a pinch of salt. Mix well. Let batter rest for 30 minutes to 1 hour for better results.
Heat up a large frying pan on medium to medium-high heat. Brush a little oil or butter in the pan. Pour in enough batter to evenly cover the bottom of the pan, trying to make the pancake as thin as possible. Cook until batter sets and golden on the bottom, about 1 minute. Flip pancake and cook until golden another 20 to 30 seconds.
Serve with maple syrup or icing sugar. Makes about 12 large pancakes.