Skinny Pancakes Formerly Known As Maine Wedding Pancakes Recipes

SKINNY PANCAKES

Steps:

• Blend cottage cheese, eggs, flour, coconut oil, and vanilla extract together in a blender until batter is smooth.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BEAUTIFUL AND THIN EVERYDAY PANCAKES

Steps:

• The key to fabulous pancakes is NOT to over mix the batter!!!!
• Put flour, baking powder, salt, and sugar in a large mixing bowl. Whisk to incorporate.
• In another bowl whisk the egg and then add 2 TBS butter and milk. Mix well.
• Add the egg mixture into the flour mixture and mix until JUST INCORPORATED. If there are lumps, don't worry! It's okay!
• At this point the pancake batter can be covered and put in the refrigerator overnight and cooked the next morning.
• Heat a TBS of butter in a cast iron skillet until hot. The skillet must be hot or the pancakes will stick. Add a scoop of pancake batter. It will spread out and be thin. When little "bubble" start to appear on the top of the pancake, turn it and cook the other side until golden.
• I preheat my oven to warm or 170° and put the pancakes on a rimmed baking sheet to keep them warm until they are served.
• Serve pancakes with butter, maple syrup, honey, fresh fruit, jam, link sausage or bacon! Serve them stacked up high or roll them up too!

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.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.