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“This is an old hand-me-down recipe & my boys eat them as fast as they come from the pan. They can be spread with jam if you like.”
READY IN:
12hrs 15mins
SERVES:
4
YIELD:
10 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift dry ingredients.
  2. Lightly beat eggs into milk.
  3. Add liquid ingredients to dry, mixing with wire whisk.
  4. Cover & refrigerate over night.
  5. Heat a small crepe pan, brush lightly with oil.
  6. Add about 1/4 c batter to pan, tilt to cover the bottom-cook till top is just dry, flip gently & cook about 30 sec more.
  7. Remove to plate; sprinkle with sugar, squeeze fresh lemon over top & roll up.
  8. Repeat with remaining mix.
  9. Quantity will depend on pan size & thickness.
  10. Yield is approx 10-12.
  11. Can be kept warm in a 250 degree oven until time to serve.

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