Recipe by carrie sheridan
these are like little crepes - and kids love their delicate texture! My 25 year old daughter still makes these - she called them "special pancakes" when she was little - heating the milk and melting the butter makes All The Difference in how tender this dough is!
Top Review by Nose
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.
- 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 See How It's Made
- 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.