Beat with a hand blender (or mixer) the eggs with the matte, adding flour and sugar, and continue to whisk until the batter is not smooth and free of lumps.
Let rest in refrigerator before baking for 15 minutes. With this amount you can get up to 10 pancakes.
For all the pancake is the secret:
Remove the batter from the refrigerator. Put on a stove to heat a medium frying pan or a special one for crepes (an alternative is just use a small frying pan). Spend very little butter on the surface. When the pan is hot pour a tablespoon of prepared, so as to form a large drop round.
Wait until the surface is not given the bolliccine and quickly turn the pancakes with a spatula. When both sides are golden brown (tan) with edges more clearly the pancake is ready to be removed from the heat.
Often the first pancake is not never cooked, but the second spoonfuls of baked delights just look good! The pancakes are served hot, on top of each other (3 / 5 per plate) covered with plenty of maple syrup (available in all supermarkets) cake to perfection and ready to penetrate the fluffy pancakes ...
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