Sweet Milk and Egg Pancakes

Introduction

These are thin, lightly sweet pancakes made from a batter closer to crêpe batter than standard breakfast pancakes, with a 30- to 60-minute rest that helps it spread into an even layer. You get tender pancakes with faint browning on both sides, and they work well for breakfast, dessert, or a stack you can reheat over a few days.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Servings: 4

Ingredients

• 1 cup milk
• 2 eggs
• ½ cup water
• 1 cup all-purpose flour
• ⅓ cup white sugar
• 1 tsp salt
• Canola oil

Instructions

Batter

1. Combine the milk, eggs, and water.
2. Combine the flour, sugar, and salt.
3. Gradually whisk the wet mixture into the dry mixture until you get a thin batter similar to crêpe batter. If it feels too thick, add some additional water.
4. Cover the batter and let rest for 30-60 minutes.

Cooking

1. Preheat a frying pan over medium heat.
2. Grease the pan with a small amount of canola oil, swirling the pan to coat the entire surface.
3. Scoop or pour a small amount of batter into the pan. Immediately tilt the pan in all directions to coat the whole surface with a thin film of batter.
4. Cook the pancake for about 1 minute. Then, carefully raise the edge with a spatula, flip it over, and cook for another minute. The pancake should be faintly browned on both sides.
5. Remove the pancake and set aside.
6. Repeat the greasing and frying process until all the batter is used up.
7. Serve hot.

Variations

• Reduce the white sugar to 2 tablespoons if you want a less sweet pancake that works better with savory fillings.
• Replace 1/4 cup of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and a softer, less delicate texture.
• Swap the ½ cup water for sparkling water to help the batter spread more easily and give the pancakes a lighter texture.
• Add 1/2 teaspoon ground cinnamon to the flour, sugar, and salt for a warmer flavor without changing how the batter cooks.
• Use butter instead of canola oil in the pan if you want richer flavor and deeper browning on the edges.

Tips for Success

• Keep the batter thin; if it does not flow across the pan as soon as you tilt it, whisk in a little more water.
• Give the batter at least 30 minutes of rest so the flour fully hydrates and the pancakes cook up smoother.
• Preheat the frying pan properly over medium heat before the first pancake, or the batter will stick and cook unevenly.
• Use only a small amount of canola oil each time you grease the pan, since excess oil can cause patchy browning.
• Flip when the edge lifts easily with a spatula and the first side is faintly browned, not dark brown.

Storage and Reheating

Store cooled pancakes in an airtight container in the fridge for up to 3 days. Separate layers with parchment or wax paper if you are stacking a large batch.

Freeze them in a freezer-safe container or zip-top bag with parchment between each pancake for up to 2 months. Thaw overnight in the fridge or reheat directly from frozen.

Reheat in a dry skillet over low heat for about 20 to 30 seconds per side, or microwave in a covered stack for 15 to 30 seconds until warmed through. If reheating several at once, wrap them in foil and warm in a 300°F oven for about 10 minutes.

FAQ

Why does the batter need to rest for 30 to 60 minutes?

The rest gives the flour time to absorb the liquid, which makes the batter smoother and easier to spread thinly in the pan.

How thin should the batter be?

It should be closer to crêpe batter than standard pancake batter, thin enough to pour quickly and coat the pan in a light film.

Can you make the batter ahead of time?

Yes. You can refrigerate it overnight, then whisk it well before cooking and add a small splash of water if it has thickened.

Can you use a non-dairy milk instead of milk?

Yes. Unsweetened oat milk or soy milk works well, though the pancakes will be slightly less rich.