The Quick Thin Pancake Food

THIN PANCAKES

Steps:

• In a medium bowl, sift in the flour, salt, and sugar (if using). Make a well in it and crack in two eggs. Add in about 1/4 cup of milk. Whisk the eggs together, slowly incorporating in the flour.
• As the batter starts to thicken, slowly continue to whisk in the rest of the milk. The batter should go from lumpy to smooth. Whisk in the oil. You can also use an electric mixer on low speed to bring everything together.
• Preheat a 10 or 12-inch non-stick skillet or crepe pan on medium-high heat. Make sure the skillet is nice and hot before you start making the pancakes.
• Melt a bit of butter on the pan and swirl it around so it evenly coats the pan. Alternatively, melt the butter in a small bowl and brush it on using a silicone basting brush (see post for why I prefer to use a brush).
• Pour on the pancake batter and quickly swirl the pan around so the pancake batter spreads into a thin layer. I use a crepe spreader to get the perfect round and thin pancake (see post for why this is a handy tool).
• Cook for about 30 - 45 seconds, until the top of the pancake is no longer liquid. Gently shake pan to loosen the pancake. Carefully flip the pancake over and cook for an addition 30 - 45 seconds.
• Slide the pancake onto a plate, and serve warm. Top with a squeeze of lemon and a generous shake of powder sugar.

EASY PANCAKES

Steps:

• In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

THIN PANCAKES

Steps:

• Melt the butter and add the eggs and milk.
• Mix well.
• Add baking powder, flour (and salt). Mix well.
• Pour enough out to make a pancake about 3" across onto a hot, oiled griddle, but the amount you pour out really depends on how big you want the pancakes to be.

GIANT SUPER FLUFFY PANCAKES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 450 degrees F. Lightly spray one small (8-inch) and one medium (10-inch) ovenproof nonstick skillet with nonstick cooking spray (or brush lightly with melted butter).
• Whisk together the flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, melted butter, vanilla and egg yolks in a medium bowl until combined.
• Beat the egg whites and cream of tartar in a second large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
• Stir the milk mixture into the flour mixture until just combined (it's okay if there are a few lumps). Stir one-third of the egg white mixture into the flour-milk mixture. Then gently fold in the remaining egg whites until just combined (take care not to overmix).
• Pour 3 cups of the batter into the small skillet and pour the remaining batter into the medium skillet. Cover each skillet with a lid (or cover and seal with aluminum foil). Bake, rotating the skillets top to bottom halfway through, until the pancakes are cooked through and the bottoms are golden, 15 to 17 minutes.
• Flip the larger pancake onto a serving platter and top with the smaller pancake. Pour a generous amount of syrup over the stack and top with whipped cream and berries. Serve with butter on the side.

THIN AND LACY PANCAKES

Steps:

• Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined. Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps.
• Heat a medium nonstick skillet over medium heat; lightly brush with butter. Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter. Cook until set on top and lightly browned around the edge, about 1 1/2 minutes. Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds. Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter). Fold into quarters and serve with butter and syrup or jam.

NORWEGIAN THIN PANCAKES

Steps:

• Beat together the eggs and sugar.
• Add the milk and salt, and then the flour, mixing until smooth.
• Let the batter rest for 20 minutes.
• Butter a very hot skillet lightly.
• Laddle 2 to 3 tablespoons of batter into the skillet, and tilt it around so the batter spreads out to make a 7 inch diameter pancake.
• The batter will firm up quickly.
• When the first side is brown, turn and brown the other side.

THE QUICK & THIN PANCAKE

Steps:

• Melt butter in 8-9inch skillet and allow to cool while assembling other ingredients (you can skip oiling skillet this way!). You should not have to oil skillet while making pancakes- if batter sticks, either the skillet is in bad shape or the heat is too low. Whisk flour, baking powder, salt and sugar to lose lumps. Beat egg in different bowl, add fluid and melted butter. Mix well. (When making banana pancakes, smash bananas well before preparing egg mixture. Measure smashed banana. Lessen fluid in egg mixture according to how much smashed banana you'll be adding. The same goes for potatoe, carrot, apple pancakes and the like.) Add egg mixture to flour and combine swiftly. Over-mixing can lead to pancakes with terrible texture. Check consistency. Batter should spread immediately when dripped unto a smooth surface, almost like crepe batter. If the batter does not spread, add more fluid. Allow batter to rest for at least 30 minutes. Batter can be prepared the night before. (When making berry/chocolate pancakes, add extra ingredients after resting.) Heat skillet until almost smoking. Pour some batter into skillet. Flip when upper side is no longer runny and has small holes. Repeat with remaining batter. Serve warm with butter and prefered garnish. Maple syrup is always a favorite, but for bacon-and-eggs people mild cheddar is tasty, too.

FLUFFY PANCAKES

Steps:

• In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

FAST AND EASY PANCAKES

Steps:

• Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

THIN EGG PANCAKES

Steps:

• 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.