1 c. all-purpose flour
Dash salt
2 lg. eggs
2 c. whole or 2% milk
2 tbsp. Sunflower butter

Sift the flour and salt. Make a small hole in the middle of the flour and place the eggs in it. Gradually incorporate the eggs into the flour and after the eggs are completely mixed in, slowly mix in the milk. If you have a mixer you can beat the entire mixture completely and quickly, without the butter into a nice smooth dough. Place the butter in a non-stick frying pan. Pour 1 scoop of the batter in and let it flow in a circle to the edges of the pan, until you have a very thin pancake. It will brown very quickly, flip the pancake over and brown the other side. You will need medium to high heat for a half minute on each side. Place the pancake on a warm plate and continue making more. Makes 10 pancakes.