- Prep Time5min
- Total Time30min
Make perfect thin pancakes (or crepes as they are known as well) with this easy recipe. Fill them with jam, icing sugar, nutella, fruits or chocolate sauce for a delicious treat for the entire family.
These pancakes are tasty and soft. They are healthier than regular crepes too, as they contain less sugar. This recipe has less than half a teaspoon of sugar per pancake, so that really isn’t too bad. It’s also a good way to increase kids’ protein intake as the eggs and milk “hide” well in a pancake batter.
Make the best, most perfect thin pancakes every time with this easy recipe
If you have the time (or have planned it correctly and made the batter in advance) place the batter in the fridge for 30min before making the pancakes. This will ensure the same consistency for all of them as the flour gets incorporated properly. If not, go ahead and make the batter and fry them off straight away. I have never had any complaints from the kids either way.
See the full guide with step-by-step pictures below the ingredients.
You can only make one thin pancake at a time if you are using one pan. So it takes about 30 minutes to make 10 pancakes. If you want to make a quick pancake snack for the kids, you can try my banana pancakes. They are smaller and thicker, so you can fry them off quickly. These banana pancakes also contain no sugar at all and are made with whole wheat flour. They are definitely my go-to snack for the kids as they are quick to make and healthy.
Can you freeze these perfect thin pancakes?
As with most pancakes, these thin pancakes are best when eaten straight away. But if you have any remaining, keep them in a sealed bag or tupperware in the fridge for max 3 days. Reheat on the pan or in the microwave for 30sec-1 minute.
You can freeze them too if needed. Freeze them with a piece of cling film or butter paper between the pancake layers as they will stick together otherwise and break when peeled apart. Defrost them at room temperature for an hour -or in the microwave on defrost setting for 2 min.
Enjoy the pancakes with your favourite spread; jam, honey, peanut butter or fruits 🙂
Yield: 10-12 pancakes measuring about 20c
Ingredients
Directions
Add the flour and 100ml milk to the bowl
Mix well to get rid of all lumps
Add the remaining milk (200ml), eggs and sugar.
Add the vanilla essence. Whisk well until all the ingredients are incorporated. If you have the time, place the batter in the fridge for 30min before making the pancakes. This will ensure the same consistency for all of them as the flour gets incorporated properly. If not, continue to next step straight away.
Melt the butter on the pan you intent to use for the pancakes and add to the mixture. Whisk again.
Add about 50ml-75ml of pancake batter to your hot pan. Swirl around fast. Cook the pancake on medium-high heat for a few minutes. The first pancake sometimes break easily. This happens quite often -so please don’t worry. The next one will be smoother and better. NOTE no extra oil or butter is needed for each pancake.
When the pancake starts to brown around the edges like this, turn it over and fry on the other side too. Fry for a few minutes and add it to your pile. Continue with step 6-7 again with the remaining batter.
Eat them straight away or store in the fridge for up to 3 days. Reheat on the pan or in the microwave before serving.
You may also like
Leave a Review
You must be logged in to post a comment.
Recipe Reviews