Butter Thin Pancakes(Shared By "Mom" Blakeman)
Delicate, buttery thin pancakes with rich flavor, perfect for a breakfast treat or brunch. They are light, crispy, and ideal for those who love a classic, satisfying pancake.
Ingredients
Instructions
- Mix cream and beaten eggs together.
- Mix dry ingredients (baking powder, salt, sifted all-purpose flour) together.
- Combine wet ingredients with dry ingredients.
- Melt butter until hot.
- Add hot melted butter to the batter.
- Cook on a griddle until golden brown on both sides.
Tips & Substitutions
For lighter pancakes, ensure your baking powder is fresh and sift the flour to aerate it. You can substitute coffee cream with half-and-half or whole milk for a lighter option. If you want to add flavor, try mixing in vanilla extract or a pinch of nutmeg. Remember to allow the melted butter to cool slightly before adding to the batter to avoid cooking the eggs.
Serving Suggestions
Serve these butter thin pancakes with a drizzle of maple syrup or fresh berries for a delightful breakfast. They pair beautifully with sides like crispy bacon or a fresh fruit salad. For a brunch option, consider serving them alongside a savory dish such as Ham And Zucchini Quiche. A dollop of yogurt can also add a lovely creaminess.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a toaster or on a skillet over low heat until warmed through. You can also freeze them in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the toaster or oven.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Thin Pancakes(Shared By "Mom" Blakeman) contains roughly 1576 calories, with 4g protein, 46g carbohydrates, and 154g fat. It is an excellent source of calcium (29% of the Daily Value). Note that it is relatively high in sodium, at 2363mg per serving (103% 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
Can I make the batter ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking, as the ingredients may settle. This is a great way to save time for busy mornings.
Why are my pancakes not cooking evenly?
Make sure your griddle or skillet is preheated to the right temperature. If it's too hot, the outside may burn before the inside cooks through. Adjust the heat as needed, and consider cooking a test pancake to check the temperature before making a full batch.
Can I use whole wheat flour instead?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain lightness, you might consider using half whole wheat and half all-purpose flour. This can add nutrients while still keeping the pancakes fluffy.
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).