I must admit that I am hooked on these. They have a mildly sweet taste and a great spongy texture. I poured mine thin in a 12-inch frying pan. As another review stated, if you choose to mix them by hand you should sift the flour and sugar. I used a mixer but I’m sure a blender would also do the trick. The batter taste good alone but I filled them with fruit and rolled them like crêpes. I made them three times now. Once I filled them with homemade applesauce. The other two times I made compote out of frozen berries, a touch of sugar and cornstarch. I prefer the batter with a pinch of salt, no pepper and 2 teaspoons of vanilla extract. Low fat milk worked fine. When filled, syrup or honey is not necessary. Sprinkle with a little powdered sugar to serve. Wonderful. Thanks Helen.

Yummy!! We added a bit of almond extract (or amaretto creamer). These were wonderful all on their own - but we tossed a couple of peaches inside - rolled it up and topped with a bit of powdered sugar.

Really good, simple recipe. I would recommend sifting the flour and powdered sugar- I had some lumps. They were great with syrup but I can't wait to make them again with fruit on top! This recipe is a keeper.

This is wonderful, I made a blueberry compote as suggested by one reviewer, rolled the pancake around it, dusted it with icing sugar, and no syrup was needed. Old fashioned, regular pancakes hold no appeal for me now.

These were delicious! I followed the recipe exactly, except left out the salt/pepper. Served with a little syrup and they were a hit. They also taste good reheated. This recipe is definitely a keeper. Thanks for sharing.

I made these pancakes for my granddaughter and she loved them even though she is a fussy eater. I added a few white chocolate chips to the batter. After the pancake was done I used canned whipped cream for eyebrows and a smiley mouth. Then I let her add cherries for eyes. Very cute and delicious for young children.

This recipe is awesome! It is very much like a crepe, but all the fancy work is not necessary to obtain the lovely flavor these babies have. One note, the butter is much harder to mix in properly if the milk and eggs are cold. My advice is either to let them sit out for 30 minutes before hand or to heat the milk for a few seconds to get the cold out. if it's too cold the butter will coagulate before mixing, and if the butter is too hot it will cook the eggs prematurely. Trial and error has told me that lukewarm is the best for all ingredients and likely his grandma's kitchen was lukewarm ha ha! Excellent Recipe! Keep in mind that these are supposed to be very thin and rolled up with your favorite toppings like strawberry preserves or peanut butter. Yum!

We tried these on the spur of the moment instead of the regular pancakes we were planning on having. After they cooked we rolled up bacon, cheese, and scrambled eggs in them, topped with a little more cheddar, and stuck them under the broiler to melt the cheese. We thought they were really yummy-the eggs stuffed in the egg pancakes was a bit of overkill but we were making do with what was on hand. I think this would be excellent filled with traditional omelet fillings like ham, cheese, veggies, ect. Definitely a keeper in our book.

This was the worst recipe. It was a complete failure. they were bland and soooo thin they made tortilla thin pancakes. I was very very dissapointed. I followed the recipe exactly. I recommend some modifications to improve it. Sorry. I rarely say anything negative, but i was embarrassed by this and had to come up with a whole new meal with hungry men circling me. Not good.

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.