Grandma’s Egg Pancakes
-These were a family favorite when I was growing up. This recipe is for about three servings, depending on if you are planning to serve fruit or meat with the meal. I can often eat half a batch by myself if it’s brunch.
In a blender break open and add 6 large eggs, blend lightly with 1 cup of milk, then in a small bowl mix 1 cup flour, one teaspoon baking powder and a heaping one half teaspoon salt. Add half the mixture to you egg and milk mixture and blend lightly then add remaining mixture. It should be very thin and have a consistency of heavy buttermilk. (More or less milk or flour, depending on size of eggs.)
Detailed instructions and tips:
This makes 10-14 pancakes-serves 3, depending on size and costs about $1.79 to make. (toppings not figured in)
$0.99 – 6 eggs
$0.35 -1 cup flour-
1 tsp baking powder-
1/2 tsp salt
$0.25 – 3/4 stick of butter or margarine
$0.20 – 1 cup milk
Preheat your pan to about 300 degrees. Make sure the pan you use had a nice even flat bottom. Set burner just below medium at first, then as you cook you will need to lower it a little. You do not want your pancakes to brown at all, you may want to make a small test pancake to get the feel of how fast it will cook. Use a stick of butter or margarine, that has the wrapping pulled back, to butter the pan before each new pancake, covering the entire bottom of the pan. Your butter should melt and sizzle a little, but never brown (scorch). Using a blender works best by combining all ingredients and blend on low until mixed well. Pour the batter from the blender into the pan so that it spreads to the size of a sandwich plate.( Not quite covering cooking surface of your pan) It will be very shinny at first, then you will notice it get a dull appearance and begin to get larger in the pan, check an edge to make sure it is not browning at all before it is able to be flipped.
Example of too brown
**These are one of those, “practice makes perfect” kind of pancakes. The whole trick to these, is the temperature of the pan and the consistency of the batter. To thick, it will take to long to cook through, so you can flip it, too thin, it will tear apart when you try to flip it. Add milk or flour as needed to get the right consistency. If your pan is too hot, it will brown before being able to flip it,(see example below) if too low it will take too long to cook it through and will get dry. Using a wide spatula to flip is recommended.
As it cooks, I watch the pancake grow in the pan and then it will begin to shrink back. It’s usually what tells me, I need to flip it at that point. It will grow wider again slightly and when it quits, it’s time to remove it. I then place the egg pancake on an oven safe plate, using the stick of butter I use to butter my pan, I butter the top of the pancake and place it in an oven that is set on warm and already preheated. I proceed to make each one the same way, watching it film over, grown and shrink, grow and shrink.
When the pan or griddle’s temperature is just right, it goes quite quickly and in no time, you will have a stack of deliciously buttered Egg Pancakes. Serve however you like. Wrap them up with cream cheese and fruit, roll two sausage links inside them and cut them on an angle where the sausages meet. easy to just dip in some syrup. You can just roll them up and make them fun to eat or place them on a plate and cut them up, then top with your favorite topping. Mine is syrup. One thing nice about these pancakes is that you need less syrup than with traditional pancakes, because the syrup does not soak into the pancake very much.