Sure.
Ingredients for about 10 pancakes:
250 grams of flour
500 milliliters of milk
2 eggs.
Put the flour into a large mixing bowl, sieve if preferred, add the milk and crack and add the eggs. Mix thoroughly; you want a smooth, fluid batter without lumps, because that pours easily.
Heat up a skillet or large frying pan and add a small lump of butter. Don't use oil; not because oil can't reach the needed temperatures, it can, but because you need to place a bit shortening into the pan with every pancake and oil is messier; otherwise it'll stick to the pan, even with a nonstick coating. While that's melting into the pan use a ladle to scoop up some batter from the mixing bowl. What you want to do is to make sure that as much of the bottom is covered with as thin a layer of batter as possible, so pick up the frying pan and angle it as you pour the batter. If you can manage it pour on the melted butter for best effect, but doing it right takes a bit of practice. Expect the first one or two pancakes not to turn out well, it takes time for the pan itself to heat up properly.
Keep the pan on a medium to low heat and wait until the top of the pancake has shifted colour from the batter's off white to a more yellow shade, this means the batter has dried out and that the pancake should now be strong enough to take getting turned upside down, so use a spatula and turn it around. When done it should be light brown on both sides, serve immediately (seriously, it's delicious (and hot, very very hot)).
This is the most basic recipe. When adding cinnamon, add the powdered cinnamon along with the flour to the mixing bowl. When adding things like bacon, cheese or apple slices add them immediately after having poured the batter into the pan. With apple slices you generally want to pour a little extra batter over the slices to make sure they stick to the pancake. Syrup, custard sugar and other sweeteners are added after baking.
For more pancakes, just add more ingredients at the same ratio. Keep in mind when baking that the batter is not a stable suspension; you need to stir it every once in a while as otherwise the flour will settle on the bottom.
Ingredients for about 10 pancakes:
250 grams of flour
500 milliliters of milk
2 eggs.
Put the flour into a large mixing bowl, sieve if preferred, add the milk and crack and add the eggs. Mix thoroughly; you want a smooth, fluid batter without lumps, because that pours easily.
Heat up a skillet or large frying pan and add a small lump of butter. Don't use oil; not because oil can't reach the needed temperatures, it can, but because you need to place a bit shortening into the pan with every pancake and oil is messier; otherwise it'll stick to the pan, even with a nonstick coating. While that's melting into the pan use a ladle to scoop up some batter from the mixing bowl. What you want to do is to make sure that as much of the bottom is covered with as thin a layer of batter as possible, so pick up the frying pan and angle it as you pour the batter. If you can manage it pour on the melted butter for best effect, but doing it right takes a bit of practice. Expect the first one or two pancakes not to turn out well, it takes time for the pan itself to heat up properly.
Keep the pan on a medium to low heat and wait until the top of the pancake has shifted colour from the batter's off white to a more yellow shade, this means the batter has dried out and that the pancake should now be strong enough to take getting turned upside down, so use a spatula and turn it around. When done it should be light brown on both sides, serve immediately (seriously, it's delicious (and hot, very very hot)).
This is the most basic recipe. When adding cinnamon, add the powdered cinnamon along with the flour to the mixing bowl. When adding things like bacon, cheese or apple slices add them immediately after having poured the batter into the pan. With apple slices you generally want to pour a little extra batter over the slices to make sure they stick to the pancake. Syrup, custard sugar and other sweeteners are added after baking.
For more pancakes, just add more ingredients at the same ratio. Keep in mind when baking that the batter is not a stable suspension; you need to stir it every once in a while as otherwise the flour will settle on the bottom.