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1
Break a dozen eggs into a blender jar and blend until just barely foamy.
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2
Gradually add the 2 cups of flour.
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3
Blend on high until the batter smooths out.
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4
You may have to add a bit more flour to accomplish this.
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5
Add the evaporated milk and blend on low until thoroughly mixed.
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6
Add the water sugar and vanilla: blend on low until well mixed.
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7
To cook the pancakes, melt a lump of butter or margarine on the bottom of a well-seasoned cast iron skillet over medium heat.
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8
You may have to turn the burner down if the pancakes start getting too dark.
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9
Ladle between 1/2 to 2/3 cup batter into the heated skillet.
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10
Quickly and carefully rotate it so that the batter evenly covers the bottom of the pan.
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11
The pancake is ready to flip when its surface becomes dull.
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12
I use a metal icing spatula to get underneath and flip it over.
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13
The second side needs just a few seconds to cook, then the pancake can be removed to a waiting plate.
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14
Proceed with the next pancake.
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15
The skillet will need to be rebuttered about every 5 pancakes or so.
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16
I keep the waiting pile of pancakes warm on a plate covered with a clean dishtowel.
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17
To serve, butter the pancake and sprinkle with granulated sugar.
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18
Roll up, cut into bite-sized sections and EAT!
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19
Once you get used to doing this, you develop a rhythm.
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20
I can cook an entire recipe's worth of these (around 24 pancakes) in about 15 minutes.
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21
Recipe yield can be variable depending on the size of the skillet used.
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22
These look a lot like crepes, and are cooked in essentially the same way, but are quite a bit more substantial on account of the number of eggs used in the recipe.
