They're pancakes but they're thin and light versions of the heavier gut bombs you usually see. They're also delicious.
You can find these at restaurants sometimes. Last time we got them, eating out, they were about $9 for four pancakes...no eggs, bacon, or anything else.
No thanks, I think we can do just as well at home for a lot less.
INGREDIENTS
1 1/2 cups flour
2 eggs
2 cups milk
1/2 teaspoon vanilla
1 tablespoon sugar
2 tablespoons melted butter
ghee
Put all ingredients except for the ghee into a blender, blend on high for 8-10 seconds. Put mix in a sealable plastic bottle and store in refrigerator overnight.
About an hour before cooking, remove batter from the fridge and let come up to room temperature.
Use a basting brush to put ghee (clarified butter) on a hot, 10 inch non-stick frying pan. Pour a layer of batter in the pan.
I like to use two pans. When I flip the first pancake, I'll put batter in the second pan. Since you can only cook one pancake at a time, this let's you finish twice as fast
Put some wax paper on a plate, stack the pancakes on it as they're finished, and cover until done.
Darryl
Copyright 2016 - Darryl Musick
All Rights Reserved
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