"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."
Recommended: 50 Secret Recipes for Classic Diner Foods
- 5 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
- 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
Reviews for Thin Egg Pancakes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 19, 2015
"This is just what I was looking for. Just like the "egg pancakes" my Slovenian grandmother used to make for me. Thank you so much for sharing."