Thin Egg Pancakes with Pumpkin Butter
Prep time: 2 mins
Cook time: 2 mins
Total time: 4 mins
  • 5 eggs
  • 1 cup milk
  • ½ cup all-purpose flour
  • ½ cup confectioners' sugar
  • ¼ cup butter or margarine, melted
  • salt and pepper to taste
  1. In a bowl, beat eggs until foamy. Add milk.
  2. Stir in flour and sugar just until blended.
  3. Add butter and salt.
  4. Pour ¼ cup of batter into a hot greased 8-in. skillet.
  5. Cook for 2-3 minutes on each side or until lightly browned.
  6. Remove and keep warm. Repeat; stack pancakes with waxed paper or paper towel in between.
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