There are no leavening ingredients in these pancakes, so they stay super thin and flat, like a crepe.
| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | about 12 pancakes |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 156 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 0 g |
| Sugar | 9 g |
| Protein | 4 g |
| Cholesterol | 47 mg |
| Sodium | 80 mg |
Reviews
Excellent recipe, these are almost custard like with the feel of crepes.
The pancakes turned out very crepe-like and bit spongy. We liked them, but next time, I want to make sure that they are thinner. Some of the pancakes were not completely cooked in the middle.
Haven’t found a better recipe yet. It’s great to get a pancake craving fix without feeling so over-full or guilty. Perfect to layer with peanut butter or Nutella and serve slices like a cake.
The recipe says to not butter the pan again after the initial pancake but I found mine sticking and buttered the pan after each pancake. Not sure why but my batter was lumpy and I strained it to get rid of the lumps. My butter may have been too warm when I added it to the eggs and milk. The “pancakes” did taste great and is really like your basic crepe recipe.
Everytime I make pancakes I use this recipe. I love it so much. I either make it with butter and syrup or just butter cinnamon and sugar.
I made this recipe this morning and LOVED it!!! Definitely will be making this pancake from now on!!