Once you eat these, you’ll never go back to regular pancakes. They’re thin, moist, dense and delicious. Similar to crepes, but more substantial. And, they’re a good way to get a kid to eat eggs (my daughter will easily eat 12 of these).
- 3 eggs
- 3/4 cup flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/4 cup milk
1Beat eggs lightly. Whisk in flour, sugar, salt, then add milk and beat just until blended. Drop onto hot, butterred skillet, should form approx. 3" cakes. Batter will be very thin and pancakes cook quickly. Serve with butter & powdered sugar, syrup or fruit.
Member recipes are not tested by the Chowhound editorial team .
© Red Ventures. All Rights Reserved