3 eggs 1 ¼ cups milk or water ¾ cup flour 1 Tbsp sugar ½ tsp salt 1 tsp ground cardamom or nutmeg butter

Beat eggs in a bowl until they are creamy and light yellow colored. Gently beat in milk/water. Add the flour, sugar, salt, and spice, beating until smooth.

Heat a skillet over high heat, then turn to medium. Melt a thin layer of butter in the skillet and pour in batter, about ½ cup at a time to make thin pancakes. Cook for 1-2 minutes on each side. Add more butter in between batches.

Top the warm pancakes with syrup, jam, cream, nut butters, or whatever kind of topping you like.

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2 eggs 1 cup flour 1 cup water or milk 1 ½ Tbsp baking powder 2 Tbsp butter 2 Tbsp honey or sugar ½ tsp ground nutmeg (optional)

In a small bowl, beat the eggs until smooth. In a medium bowl, combine flour, butter, baking powder, and nutmeg. Cut the butter in with a pastry cutter until it is small chunks. Add the eggs and the rest of the ingredients, stirring until there is no dry flour.

Use ¼ cup of batter per pancake. Cook on a lightly greased skillet over medium heat.

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4 eggs ½ cup flour ½ cup milk or orange juice 2 Tbsp butter

Preheat oven to 425° F. Put the butter in a cake pan (8”×8” for a thick pancake, bigger for a thinner one) and put in the oven to melt.

Beat eggs until light. Add flour and milk and mix until smooth.

Pour the batter into the cake pan with the melted butter, and bake for 20-25 min. until brown.

Serve immediately. Top with what you prefer, such as maple syrup, powdered sugar, jelly/jam, warm applesauce with cinnamon, any kind of fruit topping, whipped cream, etc.

#breakfast #butter #egg #milk #orangejuice #pancake #vegetarian #wheatflour