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!
These were great! I am a big fan of thin pancakes. Can't stand the thick fluffy ones. These weren't as thin as I was thinking they would be, but in all fariness, I did add some flaxmeal and that probably thickened the batter. I'll try them next time without the flax. The best part was the batter was whipped up very quickly in my Magic Bullet. I just squeezed (it WAS full & I had to add the flour in a couple shifts) the batter into the large container! Perfect!