Perfectly Thin Pancakes
These perfectly thin pancakes will be perfect to serve for Easter breakfast or brunch. They would also be wonderful for Mother’s day. These pancakes are the perfect texture in between a crepe and a pancake.
These pancakes remind me of some pancakes I have enjoyed a few time in the Amanas at an Amish restaurant. They have a spongy yet cake like texture. I cooked then in my non-stick skillet as is. I was trying to keep the calories down. However, if you aren’t worried about counting your calories, you can add some butter or oil to the skillet before adding the batter. This will give the pancakes crispy edges. I must admit they are amazing this way.
They was to top these thin pancakes are endless. They are delicious toped with fresh fruit, syrup and a little whipping cream. Good old butter and syrup is also delicious. Fruit jam or preserves is another great option. We like them with my freezer strawberry jam. Here are some recipes for homemade syrups that would also be excellent choices for these. Get creative!
- Lemon Syrup
- Cinnamon Roll Syrup
- Vanilla Syrup
- Fresh Berry Syrup
- Fresh Strawberry Syrup
- Spiced Buttermilk Syrup
- Buttermilk Syrup
- Triple Berry Syrup
Here is what you need to make the
Perfectly Thin Pancakes
- EGGS
- SKIM MILK
- VANILLA
- BUTTER
- BAKING POWDER
- FLOUR
- SUGAR
- SALT
- ADDITIONAL BUTTER OR OIL FOR COOKING
Perfectly Thin Pancakes
Real Mom Kitchen
Equipment
Ingredients
- 2 eggs
- 1 cup milk
- 1 tsp vanilla
- 3 Tbsp butter melted
- 1 tsp baking powder
- ¾ cup flour
- 1 Tbsp sugar
- ½ tsp salt
- additional butter or oil for cooking
Instructions
- In a medium bowl, whisk together the eggs, milk and vanilla. Then slowly whisk in the melted butter.
- Next add in flour, baking powder, sugar and salt and whisk until smooth.
- If desired for crispy edges on the pancakes, add a teaspoon of butter or oil in a non stick skillet or on a griddle pan and spread out evenly. Otherwise you can cook in a non-stick skillet with no oil or butter.
- Add 1/4 cup of batter to the hot skillet. When batter begins to set, carefully flip pancake using a large spatula. Cook other side of pancake until golden brown and pancake is cooked all the way through. Add another teaspoon of margarine to hot skillet in-between cooking each pancake, if a delicious crispy edge is desired.
- Serve pancakes with desired toppings such as fresh fruit, butter, syrup, and/or whipped cream. Makes 9 pancakes.
I adapted this recipe from Everyday Sisters.
