My dad learned how to make egg pancakes from his mother. On a recent visit, he taught me how to make them. When I was a kid my dad would make them most week ends, and we'd take turns eating them since they are best hot out of the pan! We would most commonly eat them sprinkled with a little brown sugar, and rolled up. Sometimes we'd have them with jam and sour cream or cottage cheese. They are similar to a crêpe or a blintz. The batter works best if you make it the night before. Whole milk is best, but you can make it with 2% or even skim if need be. The recipe is per egg you use, and I generally make one egg per person, plus an extra for good measure. 3 eggs worth makes 7 6-inch pancakes.

Ingredients

• 1 large egg
• 1 pinch salt
• 2 tablespoons all-purpose flour
• ¼ cup milk (whole preferable)
• butter for frying
• brown sugar or other topping

Directions

1. Whisk egg(s) in appropriately sized bowl. Add salt and flour, then whisk to combine. Slowly whisk in the milk. Cover and refrigerate overnight if possible, or at least 30 minutes.
2. Heat a small non-stick frying pan (6- to 8-inches) over medium-low to medium heat. While pan is heating, whisk your batter briefly.
3. Once the pan is hot, coat the bottom with a small pat of butter. Pour enough batter to cover the bottom of the pan (about 3 T for a 6-inch pan.) Cook until the top is set, then flip and cook the other side briefly. Once you flip the pancake you will notice it puff up a bit, and seem to "grow" up the sides of the pan. When it stops "growing" it is done. Ideally you don't want the pancake to brown at all, so adjust your heat as needed. (It's okay if they get a little brown, so don't worry if they do!)
4. Serve immediately sprinkled with brown sugar or other desired topping.