Mom'S Thin Pancakes
Ingredients
Instructions
- Beat eggs and 1/4 cup milk.
- Add salt, butter, sugar and flour; blend well.
- Add remaining milk and blend.
- Over medium heat, place a 10 1/4-inch round griddle.
- Brush with butter.
- Lift off heat and using 1/3 cup, pour batter on pan.
- Swirl the pan quickly to cover, then return to heat.
- When pancake is golden brown on bottom, flip it over quickly and cook on reverse side for half a minute.
- Turn pancake out on a dinner plate and continue cooking additional pancakes, adding butter to pan as needed.
- Spread jelly over pancakes and roll up.
- Sprinkle with confectioners sugar.
- Triple recipe makes about 21 to 22 pancakes.
Nutrition & Diet Analysis (per serving)
643
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).