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Author Notes: You'll probably want to double (or triple) this recipe, because even though I love eating them like regular pancakes, my grandmother would always spread the leftovers with butter, generously sprinkle them with cinnamon sugar, and leave them on the counter for people to slice bites off of -- you should too.
Note: These are more like crepes than typical pancakes, but because I grew up with these, I find "regular" pancakes overly thick and puffy. To each her own! —Lindsay-Jean Hard
- 2 eggs
- 1 cup milk
- 2 tablespoons melted butter, cooled slightly
- 1/2 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- pinch of sugar
- Whisk together the wet ingredients in a small bowl.
- Whisk together the dry ingredients in a medium bowl.
- Whisk the wet ingredients into the dry ingredients, the batter will be very thin.
- Grease a griddle or cast iron skillet with a small amount of butter and cook pancakes over moderate heat. Depending on the size of your pan, you might only be able to cook one pancake at a time, as the batter spreads quickly. When you see bubbles on the top and bottom is golden or lightly brown, flip the pancake and finish cooking.
- Toss the pancake on someone's plate.
- Repeat steps 4 and 5 with all of the remaining batter.
- Note #1: See headnote for what to do with leftovers.
- Note #2: This is my great-grandmother's recipe, and she would sour the milk with a teaspoon of vinegar (which I do when I feel like waiting an extra 10 minutes for pancakes). If you do this, bump up the baking soda to 1 teaspoon.