Yield: about 8 thin 10-inch pancakes
Cook’s notes: Eierkuchen (say “eye-er-kook-en”) makes a great brunch dish as well as a splurge supper. We always ate them with a thin blackberry sauce and a dusting of cinnamon sugar; I now often make a blueberry sauce by heating frozen blueberries with a little sugar and lemon juice, to which you could add thyme, lemon verbena, basil or mint. If the sauce seems too thin, stir a tablespoon or two of cornstarch into a few tablespoons of cold water to dissolve, and whisk this into a bubbling blueberry sauce; cook briefly until thickened slightly. We passed sour cream and applesauce on the side.
6 large eggs
¾ cup all-purpose flour
1 ¾ cups plus 2 tablespoons milk (skim or whole are both fine)
1 tablespoon granulated sugar
Vegetable shortening or canola oil as needed
In a large bowl, beat eggs until quite frothy, preferably with an electric mixer. Beat in flour, milk and sugar on high speed.
Heat a large skillet, preferably cast iron, over medium-high heat. Lightly grease the pan with just enough shortening to film it (even well-seasoned pans need greasing).
Pour in just enough batter to coat the skillet — from ¼ to ½ cup batter. Cook until bottom is crisp and golden, about 1 ½ to 2 minutes. Flip with a wide spatula and cook 30 seconds to 1 minute more. Repeat with remaining batter; for each pancake, you must lightly grease the pan to achieve crisp, lacy edges. Serve immediately with sauce.