Pancakes

For the pancakes sift flour, gradually add milk and eggs, season lightly with salt and stir to a not too liquid dough.

Heat enough butter in the pan to cover the bottom. Pour in a little batter (about 1/2 soup ladle), swirl pan so batter runs to all sides. Allow bottom to brown slightly, then turn pancake to brown other side.

Transfer to a plate and sugar. Serve with applesauce or possibly compote.

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