Grandmas Russian Pancakes Thin Style Recipes
GRANDMA'S RUSSIAN PANCAKES (THIN STYLE)
These are a lot like Swedish pancakes but better in my opinion. Serve with your favorite pancake topping or fill with warm compote and roll up.
Provided by KissKiss
Categories Breakfast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs a little, add sugar and half of milk and beat again.
- Sift flour, baking powder and salt, add to egg mixture and beat till smooth.
- Then add balance of milk, the melted butter and vanilla and mix until smooth.
- Heat a very lightly greased 6 or 8 inch skillet over medium heat. Remove pan from heat and pour 2-3 tablespoons of batter into the center of skillet, then lift and tilt the skillet to spread the batter.
- Return pan to heat and cook till bottom is light brown (about 1 minute). Turn pancake with a spatula and cook other side for about 30 seconds. Turn out onto paper towel.
- Repeat with remaining batter, greasing skillet occasionally and stirring.
- batter as needed.
Nutrition Facts : Calories 339.6, Fat 14.4, SaturatedFat 7.8, Cholesterol 172.7, Sodium 650.5, Carbohydrate 40.5, Fiber 1.1, Sugar 4.7, Protein 11.2
GRANDMA'S SWEDISH THIN PANCAKES
This is my 3rd generation Swede husband's grandmother's recipe. She came to America as a young woman. It is my husband's specialty and a family favorite.
Provided by Alskann
Categories Breakfast
Time 25m
Yield 12-16 pancakes
Number Of Ingredients 6
Steps:
- Combine eggs, milk and oil in a 2-quart mixing bowl.
- Mix well with wire whisk.
- In small bowl, combine flour, sugar and salt.
- Mix well.
- Using wire whisk, mix flour mixture into egg mixture.
- Let rest for about 10-15 minutes.
- Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
- Preheat skillet over medium high heat.
- Pour about 1/4 cup of batter onto hot skillet.
- With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
- Cook until edges just start to brown.
- Carefully flip pancake over with a thin spatula. (I like to use a wide one).
- Cook turned crêpe about 20 seconds or until lightly browned.
- Slide onto plate to cool.
- Continue cooking remaining batter using same method.
- Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.
Nutrition Facts : Calories 67.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 32.9, Sodium 115.5, Carbohydrate 6.8, Fiber 0.1, Sugar 2.1, Protein 2
GRANDMA'S BUTTERMILK PANCAKES
These are the best buttermilk pancakes. This recipe is handed down from my grandmother.
Provided by Daniel Roberts
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 20
Number Of Ingredients 7
Steps:
- Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
- Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
- Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.
Nutrition Facts : Calories 140.7 calories, Carbohydrate 16.7 g, Cholesterol 20.1 mg, Fat 6.5 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 225.2 mg, Sugar 2.5 g
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