Ingredients:
3 - 3,5dl flour (1dl flour = 50g)
3 eggs (middle sized)
5dl milk
butter or margerin
a plate
piece of aluminiumfoil to cover the plate and a little under it
a spade
a knife for the butter

This gives about 7 pancakes
serving 2-3 persons

Step 1. Mixing
Add the flower to the bowl. Add the 3 eggs to the bowl and a bit of the 5dl milk to the bowl and stir manual or with handmixer. Add more of the milk gradually until all milk used up and a nice fluid batter remains.

Step 2. Baking
Take a soup spoon/scoop (a big one) for scooping the batter.
Have a flat bakingpan on the stove to heat up. Add some butter or margerin for each pancake to bake. Take the pan of the fire with one hand and use the scoop with batter in the other hand. Pour a 3/4-whole scoop of batter in the middle of the pan (depending on scoopsize and pansize) out. Then make the pan circle slightly tilted so that the batter spreads over the whole pan with your left hand/arm.
Put the pan back on the fire and let the pancake bake for a while until you see the edges of the pancake getting brown.
Shuffle your pan a little so that the pancake get's loose. Take your spade and scoop under the pancake upto the middle and then quickly turn the pancake around (this might require some practice, but practice makes perfect). Let the pancake bake also a moment bake on this other side. That usually doesn't take as long as the first side.

Extra step for cheese pancakes:
If you want a nice pancake with molten cheese, add now cheese to the first half of the pancake (works best with ground cheese), now fold the pancake over the cheese covered bit with spade and perhaps a tool such as a knife or fork. (I usually use the knife I have for the margerin and the spade). Now let it bake a little on, watch out that it doesn't burn the pancake in the process. Turn the folded pancake also around so both sides get nice baked and molten cheese on the inside. Serve cheese pancakes with a salty seasoning solution, such as Maggi seasoning.

Step 3. preserving
Now you can scoop it off with your spade or you can shuffle it off the pan and onto the plate with aluminiumfoil, under the foil. Cover the pancake on the plate with the foil, so that it stays nice and warm/hot. Ofcourse, if you are alone or you are with just two persons, you can also easily right away start eating it, but I usually make a big load and eat together.

Step 4. Serving
Pancakes can be eaten without anything, but there are a lot of different fillings to serve it with.
Here are some ideas, which can either be used solo or perhaps even combined:
- sugar
- lemon or lemon extract
- brown sugar
- powder sugar
- fresh cut fruit
- clotted or whipped cream
- jam
- chocolate
- icecream
- warm berries/cherries
- cheese
- apple pieces
- banana slices
- any other fruit you can think of really
- sugar - cinnamon mixture
- (maple) sirups
- alcohol, such as Irish cream or Controuix
 This is especially nice over a mixture of fruits, sugar and whipped cream.
- and more...