Big Thin Pancakes
Big Thin Pancakes are light, crispy, and versatile, perfect for breakfast or brunch. Their delicate texture pairs well with sugar, cherries, or rolled fillings.
Ingredients
Instructions
- Mix flour, salt, baking powder, eggs, and milk into a smooth batter.
- Put a little Crisco or shortening into a large frying pan.
- Pour batter into the pan, tilting to produce a thin, even layer covering the bottom.
- When ready to turn, place a few drops of shortening on the upper side of the pancake.
- Use a spatula to turn the pancake over.
- Cook until golden brown and done.
- Sprinkle with sugar before serving.
- Optionally, sprinkle with cherries and sugar, then roll up and serve.
Tips & Substitutions
For a lighter pancake, consider using club soda in place of some milk. You can also substitute whole wheat flour for half of the all-purpose flour to add a nutty flavor. Adjust the baking powder to your preference for thickness; a pinch will yield a thinner pancake. Keep the heat medium-low to avoid burning while achieving a golden color.
Serving Suggestions
Serve these pancakes with a dusting of powdered sugar or a drizzle of maple syrup. They pair beautifully with fresh fruits like berries or sliced bananas. For a twist, try adding a dollop of yogurt or whipped cream on top. You can also enjoy them alongside savory dishes like scrambled eggs or bacon for a hearty breakfast.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them with parchment paper between each pancake to prevent sticking. To reheat, place them in a toaster, oven, or microwave, adding a little butter or oil to restore moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Big Thin Pancakes contains roughly 104 calories, with 3g protein, 22g carbohydrates, and 0g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2229mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or a banana for each egg. Alternatively, you can mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it thickens, which can also work well in this pancake recipe.
How can I make these pancakes sweeter?
To increase the sweetness of your pancakes, you can add a few tablespoons of sugar or honey directly to the batter. Additionally, serving with sweet toppings like fruit preserves, syrup, or whipped cream can enhance the overall sweetness without altering the batter itself.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).