I’m on a pancake roll now and this is one of my all-time favorite recipes for breakfast. These are Taylor’s favorite pancakes and when she had four of her little girlfriends over for dinner a few months ago this is what I served them. They are sooo good.
The taste is a nice sweet eggy pancake pretty similar to a crêpe. As you can see in the picture you roll the pancakes up and we usually spread some type of flavoring inside the pancakes. However, in all honesty, you don’t even need to put anything on them. They have such a great flavor that you could eat them without anything else and they would be great. If you do decide to top them with something just use a bit and then spread all over the pancake before you roll up.
The girls like to eat these with their hands kind of like a burrito. That gets a bit messy, but it’s such a treat for them to eat these that I just let it go:-). I like to roll them up and eat them with a fork but either way works fine.
The technique for making these is probably pretty similar to making a crêpe. I use a smaller skillet and spray it with Pam. You could use butter, but I don’t think it needs it from a flavor perspective so I just stick with the lower calorie alternative. Get your skillet to a nice medium heat and then pour some of the batter in and swirl it around so it coats the entire bottom of the pan. When the batter is set then you should be able to flip them really easily. It might take you a few attempts to get the technique down but don’t worry, the ones that tear or don’t come out perfectly still taste great. I usually have two skillets going at once when I make these to speed the process up a bit.
These take a bit of time, but I assure you they are worth it. They are such a treat and it’s fun to try different toppings. We have spread maple syrup, raspberry jam, honey, butter, confectioners sugar, nutella or even a sliced sausage link on the pancakes before rolling up. Today I thought I would go with the fall theme and I spread some Trader Joe’s pumpkin butter on them. I heated it up a bit before spreading. I also sprinkled it with some of their cocoa sugar topping from one of their new grinders. Both the pumpkin butter and sugar topping are great buys from TJ’s:-). The Pumpkin Butter is seasonal so you better get some soon!
Thin Egg Pancakes with Pumpkin Butter
- 5 eggs
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 cup confectioners' sugar
- 1/4 cup butter or margarine melted
- salt and pepper to taste
- In a bowl, beat eggs until foamy. Add milk.
- Stir in flour and sugar just until blended.
- Add butter and salt.
- Pour 1/4 cup of batter into a hot greased 8-in. skillet.
- Cook for 2-3 minutes on each side or until lightly browned.
- Remove and keep warm. Repeat; stack pancakes with waxed paper or paper towel in between.