One of my fondest memories of childhood was the smell of big pancakes whirling like a little ballerina into my bedroom on chilly winter mornings. 

The recipe is incredibly simple and passed down to my mom from my grandma and who knows how many generations previous. 

I’m pretty sure that they are crepes, but somewhere along the way we lovingly began to call them big pancakes. 

No matter how simple they are or what you or I choose to call them, to me they are one of the yummiest things you can fill your belly with. 

The big pancake recipe card that rests in mom’s kitchen cupboard though worn, discolored, and clearly used is with no doubt loved. 

1 cup flour

2 eggs

1 cup milk

1 teaspoon vanilla

dash of salt

plenty of love

In a large mixing bowl combine the flour and eggs. Gradually add in the milk. Stir until a smooth batter forms with no lumps.

Heat a lightly buttered frying pan on medium heat. Pour the thin batter onto the pan using approx. 1/4 cup per crepe. Swirl the pan around a bit until the batter spreads evenly on the bottom. The thinner the better and practice makes perfect! 

Cook for about 2 or 3 min. and then using a spatula flip the pancake and cook for another min. or 2 on the other side. 

Top with whatever makes your heart sing (butter and sugar for me please!) and roll several simultaneously so you don’t have to wait in between to prepare more! 

More toppings if you so desire and ENJOY your big pancakes!