Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
1895 Southern Pan Cakes

1895 Southern Pan Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Southern Pan Cakes (1895) are a nostalgic taste of the past. Thin, tender pancakes made from simple pantry staples, just as they were enjoyed in Southern kitchens more than a century ago. Serve these pancakes hot off the stove for a comforting breakfast (or lunch or dinner), and let every bite connect you with the warmth and history of generations past.

Ingredients

Units
  • 4 large eggs
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (1 stick or 113g) unsalted butter, melted
  • 2 tablespoons (12g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (240ml) whole milk

Instructions

  1. In a mixing bowl, beat the eggs until frothy
  2. Add the flour and whisk until smooth
  3. Melt the butter and let it cool slightly. Stir it into the batter along with the sugar and salt
  4. Add the milk gradually, whisking until the batter is smooth, thin, and pourable (similar to crepe batter)
  5. Heat a nonstick or lightly greased frying pan over medium heat
  6. Pour about ¼ cup of batter at a time into the pan, swirling gently to cover the surface thinly
  7. Cook until the bottom is lightly browned and the top looks set (about 1–2 minutes). Flip and cook for another 30 seconds to 1 minute
  8. Serve hot, as desired (with syrup, butter, fruit, etc.)

Find it online: https://recipe-rewind.com/1895-southern-pan-cakes/

>