Ingredients
Method
- Crack the eggs into a blender. Add the flour, milk, and a pinch of sea salt. Blend until the batter is smooth, about 30 seconds.
- Pour the batter into a bowl and let it rest for 15 minutes at room temperature. This helps the gluten relax for tender pancakes.
- Melt 1 tablespoon of butter in a large non-stick skillet over medium heat. Tilt the pan to coat the bottom evenly.
- Pour about 1/4 cup of batter into the center of the pan. Immediately tilt the pan to spread the batter into a thin, even circle. Cook for 1 to 2 minutes, until the edges start to lift and the bottom is golden brown.
- Flip the pancake carefully with a spatula and cook for another minute, until the second side is golden and the pancake is cooked through.
- Serve immediately with your favorite toppings, such as fresh berries, a squeeze of lemon, a dusting of powdered sugar, or a drizzle of maple syrup.
Nutrition
Notes
For a healthier twist, substitute 1 tablespoon of olive oil for the butter when cooking. Store leftover pancakes in an airtight container in the fridge for up to 3 days; reheat in a toaster or skillet. These pancakes can be made ahead and frozen for up to 1 month; separate layers with parchment paper. A common mistake is overmixing the batter, which can make pancakes tough; blend just until smooth. Serve with California-grown avocados and a sprinkle of flaky salt for a savory twist, or with Meyer lemon juice and sugar for a classic treat.