- 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
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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."