Light, easy to roll up pancakes! A cross between classic buttermilk pancakes and crepes! So light and delicious!
Recipe by Yvonne @ StoneGable on March 5, 2017
Rating
4 stars (2 reviews)
Ingredients
1 cup flour
1 tsp baking powder
dash of salt (use a NOT kosher salt)
1 TBS sugar
1 egg
3 TBS butter (melted and divided)
1 cup whole milk (or buttermilk)
Steps
The key to fabulous pancakes is NOT to over mix the batter!!!!
Put flour, baking powder, salt, and sugar in a large mixing bowl. Whisk to incorporate.
In another bowl whisk the egg and then add 2 TBS butter and milk. Mix well.
Add the egg mixture into the flour mixture and mix until JUST INCORPORATED. If there are lumps, don't worry! It's okay!
At this point the pancake batter can be covered and put in the refrigerator overnight and cooked the next morning.
Heat a TBS of butter in a cast iron skillet until hot. The skillet must be hot or the pancakes will stick. Add a scoop of pancake batter. It will spread out and be thin. When little "bubble" start to appear on the top of the pancake, turn it and cook the other side until golden.
I preheat my oven to warm or 170° and put the pancakes on a rimmed baking sheet to keep them warm until they are served.
Serve pancakes with butter, maple syrup, honey, fresh fruit, jam, link sausage or bacon! Serve them stacked up high or roll them up too!
Reviews
Angie on 2023-08-10 (5 stars): This is my go-to pancake recipe — just like the ones my grandpa used to make. While my kids are fluffy pancake people, my partner and his kids request these and love the crispy edges as much as I do. For the crispiest edges, I cook them in vegetable oil flavored with a little butter.
noelle on 2022-12-25 (3 stars): Might be better with the milk vs buttermilk but the batter was not thin enough and never spread. I ended up adding milk to the second batch and it worked much better.
