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Thin Egg Pancakes
Wow. These are so good! My only advice is to use a medium frying pan if you don't have an 8-inch skillet. I tried a 10 or 12-inch skillet and it was a disaster! The batter is very thin so it spreads to the edge of whatever pan you use. The result is so tastey though, so it's worth any trouble experimenting with pans.
I ate them with mascarpone custard (from the Tiramisu II recipe on this site) and fresh strawberries. It was divine.
2 users found this review helpful
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Reviewed On:
Jun. 13, 2007
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