- 1/3 cup all-purpose flour
- 1/2 cup whole milk
- 2 eggs, lightly beaten
- 2 tablespoons salted butter
- Heat oven to 425 degrees. Combine the flour, milk, and eggs in a bowl. Beat lightly. Leave the batter a little lumpy.
- Melt the butter in a 12-inch skillet with a heatproof handle. When it is very hot, pour in the batter. Bake for 10 to 15 minutes, until the pancake is golden brown.
From Food52 & the New York Times.