(by Thea Habjanic)
3 eggs
1 c. milk
1/3 c. seltzer or club soda
1 c. flour
1/2 t. salt
1 T. sugar
Whisk the eggs and milk together in a bowl.
Add the seltzer or club soda.
Sift the flour, salt, and sugar together and incorporate it into the liquid until there are no lumps.
Let the batter rest in the refrigerator for half an hour before using.
Heat an 8- or 10-in. nonstick skillet over medium heat.
Add a small amount of butter to cover the bottom of the pan.
Ladle about 1/4 c. of batter into the pan and tilt and turn the pan so that it spreads evenly. (The pancake should be semi-thick, not as a thin as a French crèpe.)
Cook for 2 - 3 minutes and flip. You're looking for a nice golden color and some brown spots.
(The first one tends to be the ugliest. The more you make, the better they look.)
Continue cooking and stacking on a plate.
When ready to eat, they can be filled with jam, melted chocolate, fruit, or whipped cream, or smeared with butter and sprinkled with sugar and lemon juice. The possibilities are endless.
(Read Learning From "I Love Lucy," the story that accompanies this recipe.)