Old World Pancake
Transport your breakfast table to a charming European countryside with the timeless allure of Old World Pancakes. Crafted with pantry staples like all-purpose flour, whole milk, and fresh eggs, this recipe combines simplicity with rich, satisfying flavors. A touch of vanilla extract and a golden-butter finish elevate these pancakes to a decadent treat, while a hint of granulated sugar provides the perfect balance of sweetness. The batter comes together effortlessly within minutes, yielding tender, fluffy pancakes with crisp edges. Perfect for weekend brunch or a comforting breakfast, serve these Old World Pancakes dusted with powdered sugar and topped with fresh berries for a touch of elegance. Whether you're indulging in nostalgia or creating new traditions, this recipe promises a warm, memorable start to your day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.25 cups whole milk
- 2 large eggs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 1 teaspoon vanilla extract
- optional for garnish powdered sugar
- optional for garnish fresh berries
Instructions
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, beat the eggs and then mix in the milk and vanilla extract.
Melt 2 tablespoons of the butter and let it cool slightly before adding it to the wet ingredients. Stir to combine.
Make a well in the center of the dry ingredients and pour in the wet mixture. Fold the ingredients together until just combined; do not overmix. The batter should be slightly lumpy.
Heat a large non-stick skillet or griddle over medium-low heat and add the remaining tablespoon of butter, swirling to coat the surface.
Using a ladle or 1/4-cup measuring cup, pour batter onto the skillet for each pancake, leaving enough space between them to spread.
Cook for 2-3 minutes or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through.
Transfer the pancakes to a plate and cover loosely with a clean kitchen towel to keep warm. Repeat with the remaining batter.
Serve the pancakes warm, dusted with powdered sugar and topped with fresh berries if desired.
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 300.5 g | 109% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 153.4 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 489 mg | 38% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 919 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
