Make the batter. None of that sissy white flour stuff, but wholemeal, three free-range cornfed eggs and about a liter of whole milk. Stir and let it sit while you get the sliced bacon out of the fridge and cut the butter into cubes.
Heat up the pan, and melt a cube of the rich, golden REAL butter. When the butter starts to turn brown, lay out three, or maybe even four slices of bacon and watch how they start to bubble and rise. Then laddle a big spoon of batter into the pan.
WAIT!! Don´t just slosh it in there! Geez, what are you? A Philistine? Pour the batter from the laddle, and make sure you hit. Every. Slice. Of. Bacon! to cover it with batter. When you´ve done that, swirl the pan so you spread the batter evenly. Allow a little of the batter to touch the upstanding edges of the pan, so you get a nice crisp edge. Not to much, not too little.
When the batter starts to turn almost dry on most of the top, flip the pancake. Use a spatula. Only show-offs and Tepan Yaki-chefs throw food to flip it. Are you a Tepan Yaki-chef? That´s still no excuse to flip a pancake by throwing it. (I must admit, I´ve been known to flip, to impress my nepfew. He´s almost 18 now. So we don´t flip anymore.)
Wait a bit, and lift one edge to check for optimum browness on the underside. When The Pancake (Yes, we start to capitalize) is done, we serve it. On a pre-heated plate, preferrably. With sugar syrup, grape syrup, or if you must, powdered sugar. People planning to eat only one (The fools!!) might add a slice of cheese, or bake in some raisins soaked in brandy. But I´ve never seen anyone eat ´only one´ of my pancakes.
So, what are you guys having for dinner?
