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This recipe creates a thin, delicate pancake that's a delightful cross between a French crêpe and a Finnish lettu. They cook up with beautiful, lacy golden-brown patterns and are perfect for serving with maple syrup, jam, or a simple dusting of powdered sugar. The thin batter results in a texture that's less fluffy and more refined than traditional thick pancakes.
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Whisk together milk, eggs, sugar, melted butter, and vanilla. → Gradually whisk in the flour until the batter is smooth and thin. → Heat a buttered non-stick pan over medium heat. → Pour a thin layer of batter into the pan, cook until golden, then flip and briefly cook the other side. → Stack the finished pancakes and serve with your desired toppings.
Whisk together milk, eggs, sugar, melted butter, and vanilla. → Gradually whisk in the flour until the batter is smooth and thin. → Heat a buttered non-stick pan over medium heat. → Pour a thin layer of batter into the pan, cook until golden, then flip and briefly cook the other side. → Stack the finished pancakes and serve with your desired toppings.
This recipe creates a thin, delicate pancake that's a delightful cross between a French crêpe and a Finnish lettu. They cook up with beautiful, lacy golden-brown patterns and are perfect for serving with maple syrup, jam, or a simple dusting of powdered sugar. The thin batter results in a texture that's less fluffy and more refined than traditional thick pancakes.
In a large bowl or jug, combine the milk and sugar.
Crack in the eggs, then add the melted butter and vanilla extract.
Whisk the wet ingredients together until combined.
Add the flour to the wet mixture and whisk until the batter is completely smooth and free of lumps. The batter will be quite thin.
Heat a non-stick pan over medium heat. Once hot, add a small amount of butter and spread it to coat the bottom of the pan.
This recipe uses a 2:1 ratio of milk to flour by volume, which results in a very thin, crêpe-style pancake rather than a thick, fluffy one.
The most difficult part of this recipe is getting the pan temperature just right. It should be hot enough to create a golden, lacy pattern but not so hot that it burns. You may need to adjust the heat as you cook.
To keep pancakes warm while you cook the entire batch, place them on a plate in an oven set to its lowest temperature.
A non-stick pan is highly recommended for this recipe to ensure the thin pancakes flip easily without tearing.
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