The Acadian pancakes my mom made when we were kids were thinner than North American ones, landing somewhere between a French crêpe and a fluffy English pancake – they were just perfect! This recipe yields 5-6 medium-size pancakes, ideal for two people. A non-stick frying pan is essential for best results with minimal frustration.
French-Canadian Pancakes
Thin pancakes, French-Canadian style
Servings: 5 pancakes
Equipment
- non-stick frying pan
Ingredients
- 1 cup all-purpose flour
- 1 egg
- 1 ¼ cup milk
- butter, for cooking
- pinch of salt
- maple syrup to taste
Instructions
- In a bowl, combine and stir the flour, egg, milk and salt together.
- Heat an 8" or 9" non-stick skillet over medium heat, add a little bit of butter.
- Pour about 1/2 cup of the batter into the skillet. Wait until little bubbles form on the pancake before flipping over with a spatula, cook for approximately another 10 seconds. They’re done once golden brown, don’t overcook.
- Drizzle with maple syrup.
