Eleanore Merrymans Pancakes Recipe

Experience a taste of childhood nostalgia with Eleanore Merryman's delicate crepe pancakes! These light and thin pancakes, a family favorite for generations, are incredibly versatile. Whip up a batch and customize them with your favorite additions – chocolate chips, banana slices, blueberries, or anything your heart desires! The secret lies in a slightly wet batter that creates perfectly tender crepes. Get ready for a delightful breakfast or brunch treat.

Prep Time 15 mins
Cook Time 30 mins
Calories 341.5 kcal
Protein 23g
Rating 4.0 (1 Reviews)
Eleanore Merrymans Pancakes 36

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Eleanore Merrymans Pancakes

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How to Make Eleanore Merrymans Pancakes

  1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, and 1 ½ cups milk.
  2. Add 2 large eggs and 2 tablespoons melted unsalted butter. Whisk until just combined and the batter is smooth. Do not overmix.
  3. Let the batter rest for 10 minutes. This allows the gluten to relax, resulting in more tender pancakes.
  4. Heat a lightly oiled griddle or large non-stick skillet over medium-high heat. The griddle should be hot enough that a drop of water sizzles immediately.
  5. Pour ¼ cup of batter onto the hot griddle for each pancake. The batter will spread thinly.
  6. Cook for 1-2 minutes per side, or until golden brown and cooked through. Add your favorite toppings (chocolate chips, blueberries, banana slices etc.) directly to the pancake on the griddle during the last minute of cooking.
  7. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

26g

Fat

20g

Carbs

13g

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