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
SKINNY PANCAKES
Make and share this Skinny Pancakes recipe from Food.com.
Provided by Born with a whisk
Categories Breakfast
Time 15m
Yield 3 pancakes, 1 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients in a blender.
- Blend on high for 15-20 seconds.
- Spray a griddle or skillet with non-stick spray.
- Pour on batter and cook till edges are golden brown.
GRANDMA'S SWEDISH THIN PANCAKES
This is my 3rd generation Swede husband's grandmother's recipe. She came to America as a young woman. It is my husband's specialty and a family favorite.
Provided by Alskann
Categories Breakfast
Time 25m
Yield 12-16 pancakes
Number Of Ingredients 6
Steps:
- Combine eggs, milk and oil in a 2-quart mixing bowl.
- Mix well with wire whisk.
- In small bowl, combine flour, sugar and salt.
- Mix well.
- Using wire whisk, mix flour mixture into egg mixture.
- Let rest for about 10-15 minutes.
- Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
- Preheat skillet over medium high heat.
- Pour about 1/4 cup of batter onto hot skillet.
- With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
- Cook until edges just start to brown.
- Carefully flip pancake over with a thin spatula. (I like to use a wide one).
- Cook turned crêpe about 20 seconds or until lightly browned.
- Slide onto plate to cool.
- Continue cooking remaining batter using same method.
- Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.
Nutrition Facts : Calories 67.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 32.9, Sodium 115.5, Carbohydrate 6.8, Fiber 0.1, Sugar 2.1, Protein 2
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