THIN PANCAKES
Learn how to make the perfect thin pancakes. Easy to do tips and tricks to get delicious and lacy pancakes. Bring a sense of nostalgia to your breakfast table with this quick and simple recipe to make thin pancakes from scratch.
Provided by The Worktop
Categories Breakfast Brunch Pancakes
Time 15m
Number Of Ingredients 9
Steps:
- In a medium bowl, sift in the flour, salt, and sugar (if using). Make a well in it and crack in two eggs. Add in about 1/4 cup of milk. Whisk the eggs together, slowly incorporating in the flour.
- As the batter starts to thicken, slowly continue to whisk in the rest of the milk. The batter should go from lumpy to smooth. Whisk in the oil. You can also use an electric mixer on low speed to bring everything together.
- Preheat a 10 or 12-inch non-stick skillet or crepe pan on medium-high heat. Make sure the skillet is nice and hot before you start making the pancakes.
- Melt a bit of butter on the pan and swirl it around so it evenly coats the pan. Alternatively, melt the butter in a small bowl and brush it on using a silicone basting brush (see post for why I prefer to use a brush).
- Pour on the pancake batter and quickly swirl the pan around so the pancake batter spreads into a thin layer. I use a crepe spreader to get the perfect round and thin pancake (see post for why this is a handy tool).
- Cook for about 30 - 45 seconds, until the top of the pancake is no longer liquid. Gently shake pan to loosen the pancake. Carefully flip the pancake over and cook for an addition 30 - 45 seconds.
- Slide the pancake onto a plate, and serve warm. Top with a squeeze of lemon and a generous shake of powder sugar.
Nutrition Facts : Calories 190 kcal, Carbohydrate 19 g, Protein 6 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 85 mg, Sodium 56 mg, Sugar 3 g, ServingSize 1 serving
HEARTY MULTIGRAIN PANCAKES
Steps:
- In a large bowl, combine the first 6 ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. If desired, serve with optional toppings.
Nutrition Facts : Calories 243 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 559mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
THIN PANCAKES
A great recipe for those who do not like sponges posing as pancakes. These pancakes come out a little thicker than crepes would be.
Provided by Darryn Glass
Categories Breakfast
Time 15m
Yield 14-16 Pancakes, 14-16 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter and add the eggs and milk.
- Mix well.
- Add baking powder, flour (and salt). Mix well.
- Pour enough out to make a pancake about 3" across onto a hot, oiled griddle, but the amount you pour out really depends on how big you want the pancakes to be.
HEARTY THIN PANCAKES
I had these for breakfast at a friend's house. They are some of the best pancakes I have eaten. This recipe can be expanded to feed as many as you like!
Provided by Millereg
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients together to make a thin batter (thinner then regular pancake batter).
- In a hot 12-inch skillet, spread a thin layer of batter to cover the bottom of the pan.
- Cook till browned then turn.
- Cook the other side until browned also.
- Spread jam or jelly on pancakes, roll them up, pour maple syrup on them or dust with powdered sugar, and serve warm.
Nutrition Facts : Calories 279.9, Fat 6.1, SaturatedFat 1.8, Cholesterol 211.5, Sodium 73.3, Carbohydrate 44.8, Fiber 7.9, Sugar 0.7, Protein 14.6
THIN AND LACY PANCAKES
There are no leavening ingredients in these pancakes, so they stay super thin and flat, like a crepe.
Provided by Food Network Kitchen
Time 35m
Yield about 12 pancakes
Number Of Ingredients 8
Steps:
- Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined. Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps.
- Heat a medium nonstick skillet over medium heat; lightly brush with butter. Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter. Cook until set on top and lightly browned around the edge, about 1 1/2 minutes. Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds. Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter). Fold into quarters and serve with butter and syrup or jam.
HEARTY OATMEAL PANCAKES
"My husband and I are trying to eat more oatmeal for its health benefits, but we get tired of having a bowlful every day." Kathy Thompson of Glendale, Kentucky explains. "These moist and fluffy pancakes give us the good grains that we need...and still taste like a treat. We love them with turkey bacon on Sunday morning."
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, buttermilk, oil and vanilla. Stir into the dry ingredients just until moistened., Pour batter by 1/4 cupful onto a hot griddle that has been coated with cooking spray. Turn when bubbles form on top; cook until the second side is golden brown. Serve with berries if desired.
Nutrition Facts : Calories 328 calories, Fat 11g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 509mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 4g fiber), Protein 12g protein. Diabetic Exchanges
HEARTY OATMEAL PANCAKES
Great recipe my daughter made while visiting!
Provided by jpandmary
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
- Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
- Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
- Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 36.7 g, Cholesterol 49.8 mg, Fat 3.3 g, Fiber 2.9 g, Protein 8.4 g, SaturatedFat 1.1 g, Sodium 442.6 mg, Sugar 9 g
THE BEST EVER PANCAKES
Steps:
- In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.
Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.
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