Add the flour to a bowl, then gradually whisk in the eggs and milk until smooth. This can also be done in a food processor.
Heat a thin layer of oil in a non-stick pan until a drop of water skitters when dropped on the surface. Add 3 tbsp of the batter to the pan, swirling to coat the base of the pan. Cook the pancake for 2 minutes, until firm and golden brown underneath, then use a non-stick spatula to flip it over. Cook for one minute more.
Slide the pancake onto a warm plate. Continue with the rest of the batter, stacking the finished pancakes between sheets of wax paper so they don’t stick together. Use a flower or star-shaped cutter to stamp out shaped pancakes, if desired. Serve with strawberries and drizzle with maple syrup.Founded over a decade ago, Quivertree Publications boasts more than 50 quality titles that reflect both the passions of their authors and Quivertree’s vision of excellence.
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