Thin Pancakes
Delicately light and irresistibly versatile, these Thin Pancakes are the perfect centerpiece for both sweet and savory creations. Made with a simple yet classic combination of all-purpose flour, milk, eggs, and a touch of melted butter, this recipe creates beautifully tender, golden pancakes with a buttery finish. The batter is easy to prepare and benefits from a short resting period, ensuring a smooth texture that cooks evenly into ultra-thin crepes. Whether served with fresh fruit and syrup for breakfast or rolled with savory fillings for a light meal, these thin pancakes offer limitless possibilities. Ready in just 20 minutes, they’re ideal for weekday indulgences or an elegant brunch spread. Perfect your pancake game with this foolproof recipe!
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Recipe Information
Ingredients
- 125 grams all-purpose flour
- 300 milliliters milk
- 2 large eggs
- 30 grams unsalted butter
- 10 grams sugar (optional, for sweet pancakes)
- 1 pinch salt
- 1 teaspoon (for greasing the pan) vegetable oil or butter
Instructions
In a medium-sized mixing bowl, sift the flour to remove lumps.
Add the milk and eggs to the flour, whisking until smooth. Start in the center and gradually incorporate the flour to avoid clumps.
Melt the unsalted butter and let it cool slightly. Add it to the batter along with the pinch of salt and sugar (if using). Mix well until smooth and lump-free.
Cover the batter with plastic wrap or a kitchen towel and let it rest for 15-20 minutes. This helps the flour absorb the liquid for a smoother consistency.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with vegetable oil or butter using a brush or paper towel.
Pour approximately 60 milliliters (about 1/4 cup) of batter into the center of the skillet. Immediately lift and tilt the pan in circular motions to spread the batter into a thin, even layer.
Cook the pancake for 1-2 minutes, or until the edges begin to lift and the bottom is golden brown. Flip the pancake carefully using a spatula or your fingers, and cook the other side for an additional 30-60 seconds.
Transfer the cooked pancake to a plate and repeat the process with the remaining batter, stacking the pancakes with a sheet of parchment paper in between to prevent sticking.
Serve the thin pancakes warm with your favorite toppings, such as fresh fruits, syrup, powdered sugar, jam, or savory fillings.
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 409 mg | 18% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 25.7 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 466 mg | 36% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 761 mg | 16% | |
*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.
