Crepe Meets Funnel Cake-Style Pancakes

Submitted by A Marsteller

"I'm not a pancake lover, but I make an exception for these crackly pancakes that my mom makes on special occasions (they remind me of crepes and funnel cakes combined). My favorite add-ins are tart gooseberries or currants, but blueberries work well too."

 

• Ready In: 25mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 cup flour
• 1 dash salt
• 1 1⁄2 cups milk
• 4 large eggs
• 3 tablespoons butter
• 1 teaspoon vanilla
• 1 1 cup blueberries or 1 cup currants
• sugar, for serving

directions

1. Add all ingredients except berries and sugar to a blender and blend until combined. Let batter rest for at least 5 minutes.
2. Heat 1/4 inch canola oil in a large skillet over medium heat (may need to be lowered as you're cooking if they pancakes start to brown too quickly).
3. When oil is hot, pour batter in to create small (3-4 inch) pancakes. Wait about half a minute, then cover the surface with a layer of berries.
4. Pour a teaspoon or so of extra batter on top of berries (to hold them in place while flipping).
5. When the bottom and edges are golden brown and puffy, flip the pancakes carefully and cook another minute or two.
6. Sprinkle with sugar and serve warm.