These pancakes are served sprinkled with cinnamon-sugar and fresh lemon juice, spread with berry jam, and rolled up like a jelly roll.
4 large eggs
1 cup all-purpose flour
1/4 teaspoon salt
3 teaspoons granulated sugar
1 1/3 cups milk
2 sticks (16 tablespoons) butter - divided use
Juice of 1 fresh lemon
Loganberry, raspberry or boysenberry jam
- Beat the eggs until light and frothy. Add flour, salt, sugar and milk. Beat for 5 minutes more. The batter will be thin, but very smooth and creamy.
- Melt 2 tablespoons butter in 10-inch skillet for each pancake. Heat until pan is very hot, but don't allow butter to burn. Ladle in enough batter with one hand so that, with the other hand holding the skillet handle and rotating the skillet, there is just enough batter to cover the bottom and slightly up the sides of the pan, without a lot of excess. This will produce a giant, crepe-like pancake.
- Check the cake by gently lifting the edge with a spatula. When it is nicely browned, turn the cake. The second side will brown quickly.
- Place the pancake onto a warm plate, sprinkle with cinnamon/sugar then lemon juice, then spread with jam. Roll up as for a jelly roll, sprinkle again with cinnamon/sugar, cut into two pieces, and serve.
Makes 8 pancakes.