Janine's Recipes

In a large bowl, whisk together milk, starter, eggs, sugar, salt, and melted butter until smooth.

Sift in flour and whisk just until combined.

Cover and rest batter at least 1 hour (overnight preferred for best texture).

Heat a 12-inch non-stick or cast iron skillet over medium-low (~325 °F) and lightly butter.

Pour ~¾ cup batter into center, swirl to cover pan thinly.

Cook 1–2 min until edges are golden, flip, cook 30–60 seconds

Serve with a dollop of butter and warm syrup.