Quick And Thin Crepe-Like Pancakes...this recipe is one of those fix-it-and-forget-it. Yep, it is as easy as that. Save your money buying pancake mix from the store. Just forget it. Everything is from your pantry staples. You will not believe how easy to make a delicious dish starting from scratch is.
Total Time: 17-20 Minutes
Prep Time: 5 Minutes
Active Cook Time: 12-15 Minutes
I can't remember how I came up this recipe. But I still remember that I have been making it since 2002. At that time, my (fiance then) husband and I just moved in and lived together. I made this pancake recipe for brunch one day. Since then, it got stuck with him that when it comes to pancakes, it must be like this. His family loves it. Even our little one loves it, too.
After this recipe, I played with it and paired it with many other ingredients. After a while, it earned me a nickname from my sister-in-law, "pancake queen". (I promise that I will share with you later about some other recipes expanded from this original pancake recipe.) But for now, let's check this out and enjoy.
We tend to not cooking if we think of there will be too much leftover. But the batter quantity can be super flexible of this pancake recipe. What all the ingredients and quantity call for in this recipe can be easily adjusted. The only constant is the egg. No matter what, there is always one egg needed in the batter. For instance, you prefer to cut the recipe into a quarter. Then, the quantity of these ingredients will be 1/4 cup each for flour, milk and water. Plus one egg and 1/8 cup of oil. (It's ok if the oil is a little bit more because it will safe the pancakes from sticking to the pan.) Same principle applies if you want this recipe cut into 1/2 or 3/4.
Yes, this pancake recipes can be doubled. If that's the case, all ingredients will need to be doubled.
Although I make this recipe countless time, I still find the first pancake could be the most challenging one. Sometimes, the first pancake may not turn out as good as it is supposed to be. So, don't get discouraged. It may need more time to cook. It may be over cooked.
In my situation, that first one is usually not cooked enough to let it form the shape. Then, when I flip it over, it gets all wrinkled up. But it is still edible. Once I pass that first one, it will be fine. The point is....if I can do it, so do you.
I sometimes mix the pancake batter the night before because my schedule is too tight to wait for it sitting 30 minutes. Don't be surprised. After a night, the batter will separate into layers which are oil, water and flour. So, it looks brownish yellow.
No worry. There is nothing wrong with the batter. All you need to do is to whisk to combine everything together again. Then, you are good to go. Have fun cooking.
1 cup All Purpose Flour
1 cup Whole Milk
1 cup Water
1 pinch Salt
1/2 cup Canola Oil
1 tsp Vanilla Extract
Serve This With:
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