Thin Pancakes
These delicate, buttery thin pancakes are quick to whisk up and perfect for breakfast or dessert. Serve with lemon and sugar, or your favorite toppings.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 7g
Ingredients
- 1 cup all-purpose flour
- 2 large egg
- 1.25 cups milk
- 2 tbsp unsalted butter
- ¼ tsp salt
- 1 tsp vegetable oil
Instructions
- 1
In a large bowl, whisk the 1 cup flour and 1/4 tsp salt. Make a well in the center and crack in the 2 eggs.
- 2
Gradually pour in 1 cup of the milk while whisking, starting from the center and working outward, until the batter is smooth.
- 3
Melt the 2 tbsp butter in a small pan over low heat until just melted, about 1 minute. Whisk the melted butter and remaining 1/4 cup milk into the batter until thin and lump-free.
- 4
Heat a nonstick skillet over medium heat and brush with the 1 tsp vegetable oil. Pour in about 1/4 cup of batter, tilting the pan to spread it into a thin, even circle.
- 5
Cook until the edges look dry and the bottom is golden, about 1 minute. Flip and cook the other side until lightly spotted, about 30 seconds.
- 6
Slide the pancake onto a plate and repeat with the remaining batter, brushing the pan with a little oil only if needed. Serve warm.
- 7
Optional: sprinkle with sugar and lemon juice, or spread with jam before rolling.
Tools you’ll need
- large mixing bowl
- whisk
- nonstick skillet
- small saucepan
- measuring cups and spoons
- spatula
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