Pfannkuchen (Pancakes)

Combine flour, milk, eggs, salt. Let sit for 30 minutes or cover and refrigerate overnight.

Heat a small quantity of butter (1 tablespoon is probably more than you’ll need for the whole batch) in a skillet over medium or medium low heat. Spread butter to coat bottom of the skillet.

Pour about 1/4 cup of batter into pan (depending on how big you want your pancakes). Flip each pancake when bottom is lightly browned. Brown on other side and then remove from pan. Repeat with remaining batter.

Serve with syrup, jam, honey, applesauce, etc.

I like to roll them up around applesauce and/or coarse sugar, and sprinkle with cinnamon.

Note: the quantities of all ingredients are very flexible.