Salty Pancakes

Salty Pancakes

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    1 h 20 m
Harquail
Recipe by  Harquail

“Great for breakfast wraps with ham, cheese, and broccoli.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Whisk water, milk, eggs, vegetable oil, and salt together in a bowl. Slowly whisk flour into wet ingredients until incorporated. Let batter rest for 1 hour; stir again.
  2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 4 minutes. Flip and cook until browned on the other side, 2 to 4 more minutes. Repeat with remaining batter.

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Review (1)

Rate This Recipe
Baking Nana
3

Baking Nana

Don't let the name fool you! These are NOT salty. They are a very light crepe, perfect for both savory or sweet filling, these are very good. I made a blueberry peach filling, next time I will do a savory filling. Either way, this is a keeper.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 86 cal
  • 4%
  • Fat
  • 3.5 g
  • 5%
  • Carbs
  • 10 g
  • 3%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

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