Crack 2–3 large eggs per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.

Add ½ tbsp unsalted butter to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once butter melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a Spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.

Heat a non-stick Skillet over medium-low heat. Brush or swirl a small amount of 1 tbsp coconut oil melted, or butter, for greasing the pan or 1 tbsp coconut oil melted, or butter, for greasing the pan across the surface. The pan is ready when a drop of water flicked onto it sizzles and evaporates immediately.

Pour about ¼ cup of batter per pancake onto the Skillet, leaving space between each. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip carefully with a Spatula and cook for another 1–2 minutes until golden brown on the second side. Repeat with remaining batter, re-greasing the pan between batches as needed.