Ingredients:

  • 1.5 cups whole milk
  • 2 large eggs
  • 2 tbsp unsalted butter, melted and slightly cooled
  • 1 cup all-purpose flour
  • 1 tsp granulated sugar
  • 0.25 tsp fine sea salt
  • 1 tsp neutral oil

Instructions:

  1. Add all ingredients to a high-speed blender, starting with the liquid base (milk, eggs, and melted butter) followed by the dry ingredients (flour, sugar, and salt).
  2. Pulse on high for 20-30 seconds until the mixture is the consistency of heavy cream and no flour clumps remain.
  3. Heat a 10-inch non-stick skillet over medium heat. Lightly grease with a teaspoon of neutral oil or butter for the first batch.
  4. Pour exactly 1/4 cup of batter into the center of the pan.
  5. Immediately lift the pan and swirl in a circular motion until the batter thinly coats the entire bottom.
  6. Cook for 60-90 seconds until the edges dry, turn golden, and lift away from the pan.
  7. Flip using an offset spatula and cook the second side for 20-30 seconds.