Egg pancakes
Pancakes
American cuisine
My dad learned how to make egg pancakes from his mother. On a recent visit, he taught me how to make them. When I was a kid my dad would make them most week ends, and we'd take turns eating them since they are best hot out of the pan! We would most commonly eat them sprinkled with a little brown sugar, and rolled up. Sometimes we'd have them with jam and sour cream or cottage cheese. They are similar to a crêpe or a blintz. The batter works best if you make it the night before. Whole milk is best, but you can make it with 2% or even skim if need be. The recipe is per egg you use, and I generally make one egg per person, plus an extra for good measure. 3 eggs worth makes 7 6-inch pancakes.
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