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“This is a perfect Sunday morning breakfast! Tasty toppings include a sprinkling of cinnamon and some toasted pecans.”
READY IN:
30mins
YIELD:
4 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large mixing bowl, beat the eggs with half the milk. Beat in flour and salt until smooth. Stir in melted butter and remaining milk.Heat a griddle or large skillet with a small amount of vegetable oil or butter. For each pancake, pour enough batter to just cover the pan and cook over medium heat 1 to 2 minutes. The pancakes should be very thin, almost as thin as crepes. With a spatula, turn the pancake and cook until golden brown, about 1/2 minute. Serve immediately or keep warm while making the remaining pancakes.
  2. Pancakes can be served with your choice of toppings. My favorite is homemade strawberry “jam” and whipped cream. The jam can be made by simply cooking strawberries and sugar on low heat until they are soft, then mashing them. Wait until the jam cools to room temperature before serving with whipped cream. This is the perfect addition to any weekend!

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