Skinny Pancakes
Many years ago my friend Vigdis gave me this recipe for Skinny Pancakes. She would send a birthday card to her neighbor children with a coupon for a breakfast of Skinny Pancakes. She was well known in her neighborhood for this recipe. Our children liked them equally as well and I occasionally made them for our family.
Ingredients:
2 eggs
1 1/4 cup milk
1/2 teaspoon salt
1 cup all purpose flour
1/4 cup sugar
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Directions:
Beat two eggs until light in a medium sized bowl; blend in 1 1/4 cup milk and 1/2 teaspoon salt. Sift one cup all purpose flour and 1/4 cup sugar into egg-milk mixture; beat with rotary beater just until smooth. Be light handed as over beating batter tends to toughen pancakes. Batter will be thin.
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Melt a small amount of butter in skillet. If using an electric skillet, heat to 340 degrees. Place enough batter to cover the bottom of skillet, tilting the skillet slightly to spread the pancake thin. Bake until the top looses it's gloss and sides lift easy. Flip pancake and bake other side. When done, place filling in pancake and roll into a finger shaped roll.
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TIP: These skinny pancakes aka crepes can be filled with jams, jellies, nutella the chocolate hazelnut spread or fruit in a glaze. I like just a little butter and sifted confectioners sugar sprinkled over the top.
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