Thin and Lacy Pancakes

1. 1

   Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined.

2. 2

   Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps.

3. 3

   Heat a medium nonstick skillet over medium heat; lightly brush with butter.

4. 4

   Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter.

5. 5

   Cook until set on top and lightly browned around the edge, about 1 1/2 minutes.

6. 6

   Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds.

7. 7

   Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter).

8. 8

   Fold into quarters and serve with butter and syrup or jam.

9. 9

   Photograph by Charles Masters

* Per serving · 4 servings · Values may vary.

No additional tips available.