Skinny Pancakes Formerly Known As Maine Wedding Pancakes Recipes

THE BEST EVER PANCAKES

Steps:

• In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

PUFFY MAINE PANCAKES

Steps:

• Heat oven to 425 degrees. Place eggs, flour, milk, salt, and nutmeg in a medium bowl; whisk until combined. Batter may still be slightly lumpy. The batter may be made a day ahead and chilled overnight.
• For each pancake, melt 1 tablespoon butter in a 4-inch crepe pan or ovenproof skillet over medium-high heat. Using a ladle, pour one-third of the batter into the very hot pan; transfer pan or skillet immediately to the oven. Bake until pancake is golden brown and very puffy, about 10 minutes. Dust with confectioners' sugar; serve immediately.

THIN PANCAKES

Steps:

• In a medium bowl, sift in the flour, salt, and sugar (if using). Make a well in it and crack in two eggs. Add in about 1/4 cup of milk. Whisk the eggs together, slowly incorporating in the flour.
• As the batter starts to thicken, slowly continue to whisk in the rest of the milk. The batter should go from lumpy to smooth. Whisk in the oil. You can also use an electric mixer on low speed to bring everything together.
• Preheat a 10 or 12-inch non-stick skillet or crepe pan on medium-high heat. Make sure the skillet is nice and hot before you start making the pancakes.
• Melt a bit of butter on the pan and swirl it around so it evenly coats the pan. Alternatively, melt the butter in a small bowl and brush it on using a silicone basting brush (see post for why I prefer to use a brush).
• Pour on the pancake batter and quickly swirl the pan around so the pancake batter spreads into a thin layer. I use a crepe spreader to get the perfect round and thin pancake (see post for why this is a handy tool).
• Cook for about 30 - 45 seconds, until the top of the pancake is no longer liquid. Gently shake pan to loosen the pancake. Carefully flip the pancake over and cook for an addition 30 - 45 seconds.
• Slide the pancake onto a plate, and serve warm. Top with a squeeze of lemon and a generous shake of powder sugar.

OLD-FASHIONED PANCAKES

Steps:

• Sift together flour, baking powder, salt, and sugar in a large bowl.
• Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
• Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

GRANDMA'S SWEDISH THIN PANCAKES

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.

SKINNY PANCAKES, FORMERLY KNOWN AS MAINE WEDDING PANCAKES

Steps:

• 0. (Instead of sifting the flour before measuring, I just fluff it up by lifting and dropping the flour so it's loose, and then takes 2 cups.) 1. Sift flour, sugar, baking soda, salt into a bowl. 2. Beat eggs until thick (about 20-30 sec) 3. Add milk, lemon juice, and melted butter. 4. Add the dry ingredients and mix (but only until its uniform, not longer). Pour a small amount of oil into the pan. I use corn oil. Spread it around by tilting the pan. You only need enough to barely cover the pan and oil will become quite thin as it is heated so easy to spread around by tilting the panPour about 1/4-1/3 cup of batter onto a crepe type frying pan and spread it by tilting pan until it fills the bottom (about 6-7 inches in diameter). I use a relatively thing stainless frying/omlette pan that can be cooled and heated readily, and its is light so that it's easy to spread the butter. Pancakes also don't stick at all to this surface. Cook until reasonably browned on the down side (about 30-45 seconds). Loosen all around with a thin flexible spatula and then flip. Cook second side about 15 seconds. Pancakes can be held in oven (about 225) on cookies sheets until there are enough for two per person. Cook keeps cooking and eats when he/she is done. Excellent with warm maple syrup, sliced strawberries, jam, and perhaps (if you happen to like it) Nutella. Table for increasing and decreasing recipe flour 1.5C 2C 2.5C 3C salt .75t 3/4t 1t 1.5t baking soda .75 1t 1.25t 1.5t sugar 2.25T 3T 4T 4.5T EGGS 3 4 5 6 milk 1.25+ 1. 75 2.625 3.5 lemon 3T 4T 5T 6T butter 3T 4T 5T 6T