Beat eggs with a whisk. Add salt and 1/3 cup milk only. Whisk until well combined. Add flower and whisk into a very smooth batter. It will be quite thick. If too hard to whisk add a little more milk. Make sure you don’t have any lumps. Now gradually add the remaining milk.

Pre-heat teppanyaki on 5. When orange light is off, set temperature to approx. #8 (varies by model).
Make a tiny trial pancake. If the batter doesn’t release the temperature is too low.

Coat hot cooking center with Ghee (optional; any other neutral high smoke point vegetable oil will do). Ladle about 1/3 cup of batter into center (more if necessary) and spread out very thin and even. You can utilize a batter spreader or the back of your ladle.

Once the edges start curling up a bit and bottom is golden, flip palatschinken pancake and cook for another approx. 15 seconds. Fold and place into the very outer warming area of your teppan.

If preparing a savory filling cook it now.

Place one pancake on a plate (brown side down) and put filling onto one half. Then roll up. Or brush with jam or hazelnut spread and fold into triangles. Voila! Enjoy.