This thin pancakes recipe creates pancakes that are thicker than crêpes, thinner than buttermilk pancakes, and lovely with toppings either savory or sweet.
This thin pancakes recipe illustrates how to make pancakes from scratch that are, in the words of creator Sarabeth Levine of Manhattan’s famous Sarabeth’s Bakery, cakey but not thick, thin but not eggy or dense, and fluffy despite being flat. They even fold and roll like a dream, making them eminently stuffable and yet equally covetable when simply smothered with butter and brown sugar.–Renee Schettler Rossi
- Quick Glance
- 25 M
- 45 M
- Makes about 12
- 2 large eggs
- 1 1/4 cups (280 grams) whole milk
- 1/2 cup (112 grams) low-fat buttermilk
- 2 tablespoons superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
- 1 teaspoon vanilla extract
- 2 cups (284 grams) Basic Pancake Mix
- 1 tablespoon clarified butter or ghee or mild vegetable oil, plus more as needed
- Unsalted butter, softened, for serving (optional)
- Brown sugar, for serving (optional)
- 1. In a bowl, whisk the eggs just until barely combined. Whisk in the milk, buttermilk, superfine sugar, and vanilla, mixing only until barely blended.
- 2. Dump the pancake mix in a large bowl, make a well in the center, and pour in the egg mixture. Stir with a whisk until the batter is almost smooth. A few lumps are okay. Don’t overmix the batter or the pancakes will be tough and rubbery. Let the batter rest a few minutes on the counter while you heat the skillet.
- 3. Heat a 9-inch crêpe pan or a nonstick skillet or a cast-iron skillet over medium heat. The skillet is ready when you dip a finger in cold water, flick the droplets onto the skillet, and the water immediately skitters and dances briefly before evaporating.
- 4. Brush the skillet with clarified butter to lightly coat, then wipe off any excess with a clean kitchen or paper towel. Using a 2-inch diameter ice-cream scoop or 1/3-cup measuring cup, pour a generous 1/3 cup batter into the skillet, tilting it from side to side and in a circular motion until the batter coats the bottom of the skillet. Cook only until the underside of the pancake begins to brown lightly, 1 to 2 minutes. Using a spatula, carefully lift the pancake and quickly flip it over. Cook until the underside is lightly brown, 1 to 2 minutes.
- 5. Serve immediately. (If you must, you can keep the flaps warm on a baking sheet lined with parchment paper in a preheated 200°F (90°C) oven. You should be able to fit 2 flaps in a single layer on the sheet. Place a sheet of parchment paper between each layer.) Slather the pancakes with softened butter and sprinkled with brown sugar, if desired. Repeat with the remaining batter.
- Ham and Egg Pancake Wrap
- Instead of smothering your pancakes in butter and brown sugar, top each pancake with a thin slice of warm ham and a fried egg, as shown in the photo above. Serve with a knife and fork and a schmear of grainy mustard on the side.