French Pancakes
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
3-4
ingredients
- 1 cup milk
- 2 tablespoons kerry irish gold salted butter
- 2 eggs, beaten
- 1⁄2 cup sifted flour
- 1 teaspoon baking powder
- 1 -2 tablespoon butter (for frying)
directions
- Heat together milk and butter in a saucepan on medium low heat until butter is melted.
- Remove from burner and let cool slightly.
- Add 2 eggs.
- Blend dry ingredients and add.
- Spoon out into melted butter in a hot skillet or griddle.
- Turn very quickly - AS SOON AS bubbles form on top; these should be only lightly brown.
- the first 2 or 3 usually don't come out the best -.
- serve with real maple syrup or maple sugar - or with just plain sugar.
- you can substitute 1/4 tsp of lemon juice if you don't have baking powder on hand.
- you can pour 1/4 cup of batter into a non-stick pan, coat the bottom, and then flip quickly [remembering that it is better to undercook these for delicacy and maximum tenderness] - if your flip isn't perfect, these are Just As Good if they are crumpled up.
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Reviews
-
These combine the tenderness of crepes with the satisfying fluffiness of American pancakes. They are not quite as delicate as classic thin crepes, but they have a soft appeal of their own. They cook incredibly fast. I made a half recipe, and I think I had a plateful of pancakes in about 5 minutes. I ate them with a bit of extra butter, and a dusting of sugar.
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life