Thin & Crispy Pancakes
These light and crispy pancakes are a breakfast lover's dream! They are fluffy but thin with crisp edges and golden brown tops. Serve with a hefty drizzle of maple syrup.
Equipment
- Large nonstick skillet
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 large egg
- 1 cup whole milk
- 5 tablespoons unsalted butter melted but cool
Instructions
- Heat a large nonstick skillet over medium heat.
- In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and kosher salt.
- In a measuring cup, whisk the egg and milk together.
- Pour the milk mixture into the flour mixture and stir to incorporate. Add the melted butter and stir again until a batter forms.
- Add a couple of teaspoons of canola oil to the hot skillet. Use a cookie scoop to scoop three pancakes into the skillet. Give them room to spread.
- Let them cook for 2 to 3 minutes, or until you see lots of bubbles on top. Sprinkle each pancake with a light coating of sugar then flip them.
- Cook for another 1 to 2 minutes, or until the bottoms are deep golden brown and slightly crisp from the cooked sugar.
- Repeat with the remaining pancake batter. Serve immediately with maple syrup.
Nutrition
Calories: 140kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 214mgPotassium: 64mgFiber: 0.4gSugar: 4gVitamin A: 265IUCalcium: 79mgIron: 1mg
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