French Pancakes

carrie sheridan's Note:

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!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 3

• 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:

1. Heat together milk and butter in a saucepan on medium low heat until butter is melted.
2. Remove from burner and let cool slightly.
3. Add 2 eggs.
4. Blend dry ingredients and add.
5. Spoon out into melted butter in a hot skillet or griddle.
6. Turn very quickly - AS SOON AS bubbles form on top; these should be only lightly brown.
7. the first 2 or 3 usually don't come out the best -.
8. serve with real maple syrup or maple sugar - or with just plain sugar.
9. you can substitute 1/4 tsp of lemon juice if you don't have baking powder on hand.
10. 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.

Reviews

[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.