Crack the egg into the well, add the milk or water, and whisk everything together until you have a smooth, pourable batter. It should be a bit thinner than pancake batter, closer to heavy cream. If
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it seems too thick, add a splash more liquid; if it’s too thin, sprinkle in a spoonful more cornmeal.
Check your skillet by flicking in a tiny drop of batter. If it sizzles right away and starts to crisp
