Thin pancakes are the best. Here’s How to Make Thin Pancakes. Now some of you might want to call them crepes, however they are not. Crepes are ultra-thin and have a completely different set of characteristics. Obviously not for those counting calories and carbs. A simple delight for a Sunday breakfast or brunch paired with favorite style eggs and sides. Enjoy!
Steve’s Thin Pancakes
Course: Breakfast, BrunchCuisine: American, InternationalDifficulty: Easy1
115
minutes8
minutes300
kcal23
minutesTo make thin and light pancakes about the size of a regular dish plate, you’ll need to adjust your pancake batter recipe and cooking technique. Use a medium size non-stick skillet or a non-stick griddle pan. Calories are estimated and do not include any toppings suck as butter, syrup or whatever your favorite poison is. The batch will make 4-5 pancakes depending on the size of the skillet. Use medium heat or lower.
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup milk (whole or low-fat)
1 large egg
2 tablespoons melted butter, plus extra for cooking.
1 teaspoon vanilla extract (optional)
Directions
- In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda. Mix well.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract (if using).
- Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and free of lumps. The batter should be slightly thinner than the traditional pancake batter. Add more milk if needed to reach the desired consistency.
- Heat a large non-stick skillet or griddle over medium-low heat. Add a small amount of butter and let it melt, covering the entire cooking surface.
- Pour about 3/4 cup of batter into the center of the skillet, swirling the pan to spread the batter evenly into a thin, plate-sized pancake. You can also use the back of a ladle to spread the batter gently in a circular motion.
- Cook the pancake for 1-2 minutes, or until bubbles start to form on the surface and the edges begin to set. Gently lift the pancake with a spatula to check if the bottom is golden brown.
- Carefully flip the pancake using a wide spatula and cook for another 1-2 minutes or until the other side is golden brown.
- Transfer the cooked pancake to a plate and cover with a clean kitchen towel to keep warm. Repeat the process with the remaining batter, adding more butter to the skillet as needed.
Notes
- Add Apples, Bananas, or Blueberries
- To add apples, bananas, or blueberries to the thin and light pancake recipe, follow these steps:
- Apples: Peel, core, and thinly slice one or two apples. You can also grate the apples if you prefer smaller pieces. Add the sliced or grated apples to the pancake batter, stirring gently to combine. Alternatively, you can cook the apple slices separately with a little butter, sugar, and cinnamon, then place them on top of the cooked pancakes.
- Bananas: Mash one or two ripe bananas and add them directly to the pancake batter, stirring gently to combine. For an alternative method, you can slice the bananas and place them onto the pancake while it’s cooking on the first side, just before flipping. This will result in visible pieces of bananas in the pancakes.
- Blueberries: Rinse and pat dry about 1 cup of fresh blueberries. You can either fold the blueberries into the pancake batter or sprinkle them onto the pancake while it’s cooking on the first side, just before flipping. If using frozen blueberries, make sure to thaw and drain them before adding to the batter to avoid excess moisture and discoloration.
- When adding any fruit to the pancake batter, it’s essential not to overmix, as this can cause the pancakes to become tough. Additionally, be aware that adding fruit may slightly increase the cooking time of the pancakes, so keep an eye on them to prevent burning.
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