Set aside a 12-inch non-stick skillet or electric griddle.

In a medium bowl, crack 4 eggs and combine well with a fork. Add 1 Tablespoon sugar and stir again.

Add 1 cup flour and stir just lightly until streaks of flour still visible. Slowly add 1 cup milk and 1 cup buttermilk, stirring to help prevent clumps. If clumps won’t go away, don’t worry, this is fine.

Heat the pan or griddle to medium heat (or 350F degrees for electric). Make sure it’s plenty hot before pouring the batter.

Melt enough butter to prevent sticking and to add flavor. Slowly pour batter onto pan until it reaches the size you want.

The egg-y batter will cook up and bubble quickly along the edges, continue cooking until just the middle is shiny, then carefully flip the pancake over. I use two spatulas to do this if the pancake is large. Alternately, you could just cook the pancake on the first side and when the middle of the pancake is no longer shiny, it’s done and you can flip it onto your plate. I like both sides browned a bit so I flip them. If you flip, just cook an additional 30 seconds until the second side starts to brown lightly.

Serve either flat, rolled, or folded into fours. If you’re wanting to serve rolled German pancakes (as crepes), keep the batter quite thin in the pan, tilting the pan to spread batter out from center. These pancakes are tasty with just real syrup poured over them, or with fruit of choice and powdered sugar.