Beat all together to blend well.

Melt one teaspoon or a bit less, on a medium hot nonstick pan. If you have a flat cast iron pan, that works best.

Ladle in about 2/3-1 cup of batter and swirl the pan to make a thin even layer.

Cook until the top starts to firm and dry. This will only take a minute or two.

Flip pancake gently and cook other side until lightly browned.

Fold pancake into quarters and keep hot until served.

Optional toppings: yogurt, sour cream, fruit, jam, cottage cheese, whipped cream, syrups, any combination of these.