Makes 6 plate sized pancakes
- 2/3 cup (80g) all-purpose flour
- 4 large eggs
- 1 1/3 cups half-and-half
- 1/4 cup melted butter
- 2 teaspoons sugar
- 1/4 tsp salt
- Peanut oil for cooking
- Whisk the eggs and half and half until well combined.
- Whisk in the melted butter.
- Add flour, salt, sugar; whisk until smooth.
- Allow the batter to rest 10–15 minutes. The Batter should be pourable and spreadable; thinner than pancake batter, thicker than crepe.
- Heat the skillet/griddle to medium.
- Apply a thin, even film of peanut oil.
- For each pancake pour about 1/3 cup batter.
- Cook until golden brown on the bottom. Flip and repeat.
- Apply a light coating of oil before each pancake is cooked.