|All purpose flour||500 Milliliter (2 Cups)|
|Milk||925 Milliliter (3 3/4 Cups)|
|Cheese filling||1 Cup (16 tbs)|
Measure flour into a sifter.
Beat eggs thoroughly.
Stir in milk and sifted flour, gradually and alternately.
Smooth out all bumps after each addition.
Heat a small heavy frying pan, then drop in a dab of butter.
Swish around to coat the pan evenly, then pour in about 1/4 cup (50 mL) batter.
Tilt panto spread the batter and bake until bubbled.
Loosen edges, turn pancake and briefly cook on underside.
Plop out on a paper towel.
Melt more butter in the pan and continue cooking batter.
While next pancake is cooking, fill the first with a heaping spoonful of Cheese Filling.