Recipes · Main dishes
Basic Thin Pancakes
AI-written · not yet kitchen-tested
Thin, crêpe-style pancakes from five basic ingredients that taste good sweet or savory. The batter rests for 20 minutes and turns so smooth that the pancakes don't tear.
Basic Thin Pancakes
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 250 g (2 cup) all-purpose flour German type 405
- 500 ml (2 cup) milk
- 3 eggs
- 1 tbsp sugar
- 1 pinch salt
- 2 tbsp melted butter
- butter or oil for the pan
Method
- Mix the flour, sugar and salt in a bowl. Add the eggs and half of the milk and whisk until smooth.
- Whisk in the rest of the milk and the melted butter. The batter should be thin and pourable like cream. Cover it and let it rest for 20 minutes.
- Heat a pan over medium heat and brush it with a little butter or oil. Add a small ladle of batter (about 1/3 cup / 80 ml) and tilt the pan to spread it evenly.
- Cook for 1 to 2 minutes, until the edges lift and the underside is golden. Flip and cook the other side for 1 minute.
- Keep the finished pancakes warm on a plate in a 175 °F (80 °C) oven until all are cooked. Fill sweet ones with cinnamon sugar, applesauce or jam, and savory ones with ham and cheese.
Tip: The first pancake rarely turns out perfectly because the pan isn't at the right temperature yet. That is normal.
Tip: If the batter thickens as it stands, stir in a little milk: it should be thin enough to cover the pan with one swirl.