Once when I was a little girl, my Aunt Edie came to our house and made us deliciously thin pancakes for breakfast that she buttered, sprinkled with powdered sugar, and rolled up before serving. We kids inhaled them, told our mom she needed the recipe, and then ever after that, called the lovely creations ‘Aunt Edie Pancakes’.
This recipe has been a perennial favorite of my own kids as well, though we tend to save them for things like birthday breakfasts. Recently that all changed, however, when Julianna, age 10, learned how to make them for herself. She’s in love, and so pleased that she can make this yummy treat herself!
- 3 cups milk
- 3 eggs
- 3 cups flour
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 stick butter (you will only use part of it)
- 1-2 cups powdered sugar
- Combine first 6 ingredients in a bowl and whisk into a thin smooth batter. (Add a dab more milk if it looks thick.) Julianna usually mixes her batter in an 8-cup glass measuring cup with a spout, so it is easy to pour the batter onto the skillet.
- Oil a skillet lightly and set over medium heat. When skillet is hot, pour enough batter onto the skillet to make a thin pancake about 6-8 inches in diameter. Tilt the pan a little to spread the batter out even more, as these pancakes should be very thin.
- Cook until the edges of the pancake start to dry and curl up a bit and it is just beginning to get some golden color on that first side of the pancake, about 30-60 seconds.
- Flip and cook pancake on the other side for another 30 seconds or so. Remove pancake to a plate and immediately butter by rubbing with a stick of butter.
- Sprinkle the whole buttered surface of the pancake with a couple tablespoons powdered sugar, then roll it up. Keep warm until serving.
PS-My Aunt Edie also happens to be a very talented art glass designer. Click on over if you should happen to be interested in seeing the beautiful things she creates.