Hearty Thin Pancakes Recipes

HEARTY OATMEAL PANCAKES

Steps:

• Mix the rolled oats and buttermilk together in a large bowl; allow to soak 15 minutes.
• Whisk the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt together in a separate large bowl.
• Beat the eggs and milk together in a separate small bowl; mix into the soaked oats. Stir the flour mixture into the oat mixture. If the batter seems dry, add milk about 1 tablespoon at a time until the desired consistency is achieved.
• Grease a skillet or griddle and place over medium heat. Ladle about 1/2 cup of batter per pancake onto your preheated cooking surface. Cook until the pancake is lightly golden brown, about 2 minutes, flip, and continue cooking to brown other side, another 1-2 minutes.

GRANDMA'S SWEDISH THIN PANCAKES

Steps:

• Combine eggs, milk and oil in a 2-quart mixing bowl.
• Mix well with wire whisk.
• In small bowl, combine flour, sugar and salt.
• Mix well.
• Using wire whisk, mix flour mixture into egg mixture.
• Let rest for about 10-15 minutes.
• Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
• Preheat skillet over medium high heat.
• Pour about 1/4 cup of batter onto hot skillet.
• With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
• Cook until edges just start to brown.
• Carefully flip pancake over with a thin spatula. (I like to use a wide one).
• Cook turned crêpe about 20 seconds or until lightly browned.
• Slide onto plate to cool.
• Continue cooking remaining batter using same method.
• Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.

GER'S AWESOME THIN BUTTERMILK PANCAKES

Steps:

• Put eggs in large bowl and beat lightly.
• Add next 4 ingredients into egg mixture.
• Melt butter on skillet or griddle, add to pancake mixture, mix lightly.
• (DO NOT OVER MIX).
• Heat griddle, butter lightly if necessary and add batter to make small circles. Next add a small amount of fruit or chocolate chips, when batter is partly cooked, turn.
• Serve with butter and icing sugar or maple syrup.
• For a real taste treat drizzle caramel sauce over the buttermilk banana pancakes, enjoy.

HEARTY MULTIGRAIN PANCAKES

Steps:

• In a large bowl, combine the first 6 ingredients. Combine the milk, egg substitute and oil; add to dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. If desired, serve with optional toppings.

THIN PANCAKES

Steps:

• Melt the butter and add the eggs and milk.
• Mix well.
• Add baking powder, flour (and salt). Mix well.
• Pour enough out to make a pancake about 3" across onto a hot, oiled griddle, but the amount you pour out really depends on how big you want the pancakes to be.

THIN AND LACY PANCAKES

Steps:

• Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined. Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps.
• Heat a medium nonstick skillet over medium heat; lightly brush with butter. Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter. Cook until set on top and lightly browned around the edge, about 1 1/2 minutes. Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds. Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter). Fold into quarters and serve with butter and syrup or jam.