Thinner Chewier Pancakes

[ThunderLund78]

So I'm a pancake lover, but it seems every recipe I try is for fluffier pancakes--which are still good. But I recently went to an Eagles Club pancake breakfast in Owatonna and I they were the best pancakes I've had in a long time. They were thinner and a little chewy, almost like a crepe but not quite that thin. I'm guessing they have more eggs in them for the chewiness? Does anybody know a good recipe for thinner pancakes.

[waskawood]

I have been experimenting with sourdough bread this winter. I have been taking some of my sourdough starter and making pancake batter out of it and really like it. What I like to do with my pancakes once in a while it to fry them with a little oil. It gives them a slightly crispy texture. I would list my recipe but I would guess that no one has any sourdough starter in the fridge. My recipe does call for an egg and baking powder. Maybe if you left out the baking powder they may toughen up.

[Kidd]

This might sound a little crazy but try using 7up, or something similar like sprite etc. instead of milk or water. For thinness just add more liquid until your desired consistency.

[caseymcq]

This is kind of like cheating when it comes to making pancakes but check out the back of a box of Bisquick. There is a recipie for Melt-In-Your-Mouth Pancakes and under it are Supreme. Use the recipie for the Supreme but instead of 1 cup of regular milk use 1 1/2 to 2 cups of buttermilk. Those are the only pancakes my wife will eat and my daughter loves them.

[chaffmj]

For thinner pancakes without changing the recipe stir all of the lumps out.

[dirtking]

Sound like Swedish pancakes to me. Google for a recipe

[BobT]

First, to acheive thinner cakes I think you could just thin the batter.

I typically avoid over-doing the batter when I mix it. I stir the batter using a whip and only enough to moisten the dry ingredients. It may still be a little lumpy.

I believe the more you blend/mix/beat the batter the tougher the cakes will become.

I also avoid turning more than once. It seems if you turn the cakes more than once they tend to get a little tougher.

Couple things to try.

Bob

[chaffmj]

BobT the more you whip, beat, mix the thinner and chewier they become which is what the topic of this was. I know because that is the way I use to make them. Now I do the same as you and get thicker , fluffier pancakes. I suppose it could also make a difference with the type of mix you use. I use Krustez or Aunt Jemima complete where all you do is add water to the mix.

[river-rat4]

Dirtking is dead-on! If you are looking for a "Thin (1/8"ish), chewy (not rubbery, but sort of) pancake, Swedish pancakes are the ones.

I have a recipe and a great syrup recipe if anyone is interested.

Let me know.

RR4