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["In a bowl, lightly stir together flour and pinch of salt or sugar, depending on your preference as to sweet or savoury.", "Make a 'well' in the dry mixture.", "Pour egg/milk mixture into the centre of the dry mix and lightly whisk or whisk with a fork.", "A few lumps are ok. Leave on the counter at room temp for an hour or more to let the mixture rest.", "Or leave it one hour, then put covered mixture in the fridge.", "I've even frozen the batter is a zip-loc bag, and thawed it out to room temp, so it's ready to go.", "Lightly butter a small 8 "" non-stick pan and heat it to medium until butter is bubbling.", "Swirl butter around to coat the pan.", "Be sure to have it well-coated and hot.", "Pour some batter into pan - enough to fill the bottom of buttered pan and up the side a wee bit (they can be thin or thicker).", "Let batter sit a few seconds then lightly shake the batter in pan until the pancake loosens up in the butter.", "When bottom is set and golden, flip over and quickly brown the other side.", "Cook until done on both sides (happens quickly) depending on your heat.", "Just watch it carefully -- you'll know when they're done as the second side cooks very quickly.", "The pancake may cup a little, all the better to hold the toppings.", "Turn onto a plate while hot.", "With the sweet version, cover with butter and syrup or the jam of your choice -- or spread applesauce on top and roll up, sprinkled with icing sugar or cinnamon sugar.", "With savoury method (salt), roll up in cooked sausage, onion, ham, bacon or cheese, like an omelette.", "Once cooked, they are solid and eggy and firm.", "If you're feeding others, preheat your oven for warming.", "Prepare a cookie sheet (preferably lined with parchment paper) and keep pancakes warm while you make more."]
