Pancakes (Euro-Style)

 Traditionally, the English eat these pancakes topped with lemon juice and sugar.  But we like to make them savoury for main course (with ham and swiss cheese) and then bundle in our favourite sweet toppings for dessert (strawberries & cream, Nutella & banana, etc.) 

2 beaten eggs

1-1/2 cups milk

1 cup flour (I mixed wholewheat and all-purpose, half and half)

1 Tbsp cooking oil

2 Tbsp sugar (optional)

Combine eggs, milk, flour, oil, and sugar.  Beat till well mixed. 

Heat a 6-inch skillet, then remove from heat and grease with butter.  (I use a silicone pastry brush which is highly heat resistant).

Ladle in about 3 Tbsp of pancake batter, then lift and tilt skillet to spread batter evenly.

Return to heat; brown, then flip.  Invert cooked pancakes onto a serving dish and repeat the process until all the batter is used up.  For easy eating, spread your fillings evenly onto the flat pancake, then fold the pancake in half; then in half again.  This makes a nice triangle/cup-shape that is simple to hold and eat whilst containing all the filling's goodness.  Alternatively, you can roll them up jelly-roll style and eat with knife and fork.

Leftovers? These p-cakes also make a great wrap for packed lunches.

*Note: I usually double or triple this recipe when feeding my family of 4 - gives plenty for main course and dessert.