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Thin Egg Pancakes Recipe

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"When I was young, my grandmother made these crepe-like pancakes and spread them with fresh honey," recalls Helen Wiese from Michigan City, Indiana. "Now when my grandkids come to visit, they request 'Grandma's special pancakes'...and I'm happy to oblige."
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Cook: 30 min.
MAKES: 4 servings

Ingredients

  • 5 Eggland's Best Eggs
  • 1 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 cup confectioners' sugar
  • 1/4 cup butter, melted
  • Salt and pepper to taste

Nutritional Facts

1 serving (3 each) equals 346 calories, 20 g fat (10 g saturated fat), 305 mg cholesterol, 225 mg sodium, 30 g carbohydrate, trace fiber, 12 g protein.

Directions

  1. In a bowl, beat eggs until foamy. Add milk. Stir in flour and sugar just until blended. Add butter, salt and pepper. Pour 1/4 cup of batter into a hot greased 8-in. skillet. Cook for 2-3 minutes on each side or until lightly browned. Remove and keep warm. Repeat; stack pancakes with waxed paper or paper towel in between. Yield: 1 dozen.
Originally published as Thin Egg Pancakes in Quick Cooking July/August 1999, p12

Nutritional Facts

1 serving (3 each) equals 346 calories, 20 g fat (10 g saturated fat), 305 mg cholesterol, 225 mg sodium, 30 g carbohydrate, trace fiber, 12 g protein.

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