The recipe I was following called for a huge amount of milk. I added half, and that seemed to be enough- the batter was very thin. I added a splash more and proceeded with the recipe. I don't know what would have happened if I had added all of the milk, but it worked out very well my way. The recipe posted below reflects my changes. Hopefully these are still somewhat authentic and everything. :) They're very crepe-like. To cook them, I used a non-stick skillet, lightly greased. I poured a generous 1/4 cup of batter onto the pan and swirled it around. Cook until a tiny bit browned on one side, and then flip and cook the other side. A flexible rubber spatula, as well as a pancake turner, are helpful to have on hand while making these.
adapted from Food .com
makes 10-12 pancakes
1 1/3 cups low-fat milk
1 1/4 cups flour (I used 1/4 cup whole wheat pastry flour)
1/2 teaspoon salt
3 tablespoons butter, melted
1. In a large mixing bowl, beat the eggs with the milk. Beat in flour and salt until smooth. Stir in melted butter.
2. Heat a nonstick skillet with a small amount of vegetable oil (I used cooking spray). For each pancake, pour about 1/4 cup batter onto the pan. Tilt pan to coat evenly with batter. Cook over medium heat 1 to 2 minutes.
3. With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute. Serve immediately or keep warm while making the remaining pancakes.
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