Prep 5 mins
Cook 10 mins
A great recipe for those who do not like sponges posing as pancakes. These pancakes come out a little thicker than crepes would be.
- 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.
I have been looking for a thin pancake recipe for a long time. I love this as it is thin, but not eggy or crepey....if I wanted that, I'd make crepes.... Thanks so much..I did increase flour an 1/8 cup more and threw frozen blueberries in too. Love this.....I'm posting in my inside cupboard door for easy access. :)
I love these pancakes! I added 1/8 cup more flour to batter and mixed up in my blender. Easy to pour onto griddle. I think I could easily decrease the butter to 2 TBS. but I made it as stated. Everyone in the house loved them. This is added to my cookbook called, "Best of Zaar so Far" Thanks!
Thank you for a terrific recipe! Perfect pancakes. Not too thin, tasted like a pancake, not a crepe, cooked up nice and crispy. I also used an additional 1/8 cup of flour, and added 1 tablespoon of granular sugar.