Unfortunately for the purposes of providing a recipe for you, pancakes are one of those things that I never measure or weigh out... I make the mixture by eye- I've been making them for so long it's second nature to me, but this morning I tried my best to take notes of measurements for you...
1) Crack the egg(s) into a bowl and whisk a little. Add about 1 or 2 tablespoons of milk per egg- enough to make the mixture more creamy coloured and about double in volume- and whisk again.
2) Add about 2/3 of a cup of flour per egg, whisk hard to remove lumps and get the ingredients combined. If the mixture is too thick, add a little more milk/too thin, add more flour. You want the mixture to have the consistency of like, thick cream- runny enough to spread in the frying pan.
4) Add a little oil to a frying pan and heat until the pan is quite hot. Add the pancake mixture and swirl it around the pan to get an even coating.
|Om nom nom...|