Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 2 large eggs
  • 2 tbsp (30g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 1/2 tsp (3g) salt
  • 2 tbsp (30g) unsalted butter, divided (for frying)
  • 1 fresh lemon, cut into wedges
  • 1/4 cup (50g) granulated sugar (for sprinkling)

Instructions:

  1. In a large bowl or blender, combine the flour, sugar, and salt.
  2. Whisk in the eggs and milk gradually to avoid clumps until the batter is smooth.
  3. Stir in the melted butter and let the batter sit for 5 minutes to ensure a tender texture.
  4. Heat a 10-inch non-stick skillet over medium heat and add a small knob of butter until it foams.
  5. Pour approximately 1/4 cup (60ml) of batter into the center and immediately tilt the pan in a circular motion to spread the batter into a thin circle.
  6. Cook for 60–90 seconds until the edges begin to curl and turn a deep mahogany brown.
  7. Gently slide a spatula under the pancake and flip quickly, cooking for another 30–60 seconds until golden spots appear.
  8. Serve warm with a squeeze of fresh lemon and a dusting of granulated sugar.