Thin Egg Pancakes Recipes

THIN AND LACY PANCAKES

Thin and Lacy Pancakes image

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

Ingredients

2 cups milk
2 large eggs
4 tablespoons unsalted butter, melted and cooled, plus more for brushing
1/2 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
Butter and maple syrup or jam, for serving

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.

GRANDMA'S SWEDISH THIN PANCAKES

Grandma's Swedish Thin Pancakes image

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

Ingredients

2 eggs
2/3 cup milk
2 tablespoons oil
1/2 cup flour
2 tablespoons sugar
1/2 teaspoon salt

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

NORWEGIAN THIN PANCAKES

Norwegian Thin Pancakes image

Make and share this Norwegian Thin Pancakes recipe from Food.com.

Provided by morgainegeiser

Categories Breakfast

Time 1h

Yield 8 pancakes

Number Of Ingredients 5

Ingredients

2 eggs
1/2 tablespoon granulated sugar
3 cups milk
1/4 teaspoon salt
1 1/4 cups white flour

Steps:

Beat together the eggs and sugar.
Add the milk and salt, and then the flour, mixing until smooth.
Let the batter rest for 20 minutes.
Butter a very hot skillet lightly.
Laddle 2 to 3 tablespoons of batter into the skillet, and tilt it around so the batter spreads out to make a 7 inch diameter pancake.
The batter will firm up quickly.
When the first side is brown, turn and brown the other side.

THIN EGG PANCAKES

Thin Egg Pancakes image

"When I was young, my grandmother made these crepe-like pancakes and spread them with fresh honey," recalls Helen Wiese from Michigan City, Indiana. "Now when my grandkids come to visit, they request 'Grandma's special pancakes'...and I'm happy to oblige."

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 1 dozen.

Number Of Ingredients 6

Ingredients

5 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 cup confectioners' sugar
1/4 cup butter, melted
Salt and pepper to taste

Steps:

In a bowl, beat eggs until foamy. Add milk. Stir in flour and sugar just until blended. Add butter, salt and pepper. Pour 1/4 cup of batter into a hot greased 8-in. skillet. Cook for 2-3 minutes on each side or until lightly browned. Remove and keep warm. Repeat; stack pancakes with waxed paper or paper towel in between.

Nutrition Facts : Calories 346 calories, Fat 20g fat (10g saturated fat), Cholesterol 305mg cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 0 fiber), Protein 12g protein.

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