Recipe Instructions:
1 large egg
1 pinch salt
2 tablespoons all-purpose flour
¼ cup milk (whole preferable)
butter for frying
brown sugar or other topping
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.
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.
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!)
Serve immediately sprinkled with brown sugar or other desired topping.
