…but seriously. Having finally gotten out to Veil last weekend and tried the ricotta pancakes (wonderful, although for me the real revelation was the oatmeal ‘risotto’ — where’s my recipe for *that*? :-), I couldn’t wait to give these a shot this morning. The star anise compote was a bit too strong for me, so I went with a simple blueberry syrup instead; they came out absolutely fantastic! I also had the ‘how do I halve 5 eggs’ issue, so I just two-fifth’d the recipe, more or less; 4 cups flour became a cup and a half, 3 cups milk turned into 1 1/4, etc. The one thing I discovered when making them was that they were much denser than the pancakes I usually made — I had to run the griddle (well, stovetop) distinctly cooler and spread them out thinner to make sure that they cooked through before the bottoms got too burnt. An easy enough adjustment, though, and hopefully I’ll remember it next time. Thank you so much for sharing this! They made my morning, and my SO’s too…

Jim- I would use 3 eggs if halving the recipe

Thanks in advance!

Sift dry ingredients together into a mixing bowl. Make a well in the middle add the milk, vanilla and the beaten egg. Beat tto amalgamate all the ingredients. Don’t worry about a few lumps. They will disappear during the cooking process.
Put a little oil into a pancake pan, heat till smoking slightly. Drop quater cupfulls of batter in the pan and twirl the pan to distribute the batter to make a nice flat pancake. Cook until bubbles disaappear then flip and cook until golden brown

I sure like the sound of your pancakes, I must come and try some when next I am in Seattle. Wth my friends Mr and Mrs David Cowles.

Thanks for the recipe.

Ken Jackson.