 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
|
When we spend the night at my mother-in-law's house, our kids beg her to make these crepe-like pancakes for breakfast. They're a little lighter than traditional pancakes, so my family can eat a lot! —Susan Johnson, Lyons, Kansas Ingredients:
2 cups milk |
4 eggs |
1 tablespoon canola oil |
1-1/2 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
1/4 teaspoon salt |
lingonberries or raspberries |
seedless raspberry jam or fruit spread, warmed |
whipped topping |
Directions:
1. In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.
2. Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired.
3. Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping. Yield: 20 pancakes.
|
|