1 cup flour (unbleached here)
1 1/3 cup milk
2 T melted butter
Beat eggs well. Add salt and flour and about half the milk.
Beat well until the lumps are out, beat in the butter.
Add remaining milk, beating well to break up any flour lumps.
Cook in very lightly butter pan on low-medium heat. Pour about 3 to 4 tablespoons of batter in the center of the pan and hold the pan up off the eye, and swirl to form circle (while you're pouring). Cook until set, use spatula and fingers to flip. Cook just until light. Store between waxed paper. Can be frozen or refrigerated.
Fill with sliced bananas, drizzle with honey, fold, and top with powdered sugar.