These go WAY back…just like the Oven Pancakes from my childhood that I still make all of the time for the girls.  Directly from Deanna, you can think of these as a super fast eggy crêpe, or you can go with what they truly are…the epitome of ‘heavenly afternoon snacks’ (you can also cheat and make them for breakfast sometimes…something that Grandma Deanna still does regularly).  They take just 5 minutes to whip up… you need to stop what you’re doing and make them now! – enjoy!

Rolled Pancakes – makes 6 to 8 pancakes

3 eggs

1 c. flour AND 1/2 t. salt

1 1/4 c. milk

butter for cooking and brown sugar for rolling

Crack the eggs into a medium bowl and whisk well, then whisk in the remaining 3 ingredients – the batter may have tiny lumps, but this is fine.

Heat up your favorite non-stick skillet, drop in a titch of butter (you NEED to use butter), then pour in about a half cup of batter and swirl to cover the pan so that you have a large circular pancake.

Cook for a minute or 2 until you start to see bubbles form and parts of the pancake begin to look dry, then flip it over for another minute or so to finish it.  Once the pancake is cooked, immediately turn it out on to a large plate, spread on a tablespoon or so of brown sugar (spreading it with the back of a spoon works the best), then roll it up, cut it in half (if you wish) and serve.  Continue with the remaining batter…you’ll get a rhythm going – Brock and I often make these together (sometimes with 2 pans if there are a lot of kids!) and you can get a big platter going in about 10 minutes – everyone will thank you.

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