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Salty Pancakes

Shawn Harquail

"Great for breakfast wraps with ham, cheese, and broccoli."
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1 h 20 m servings 86 cals
Original recipe yields 8 servings

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  1. Whisk water, milk, eggs, vegetable oil, and salt together in a bowl. Slowly whisk flour into wet ingredients until incorporated. Let batter rest for 1 hour; stir again.
  2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 4 minutes. Flip and cook until browned on the other side, 2 to 4 more minutes. Repeat with remaining batter.

Nutrition Facts

Per Serving: 86 calories; 3.5 g fat; 10 g carbohydrates; 3.5 g protein; 48 mg cholesterol; 124 mg sodium. Full nutrition

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Read all reviews 3
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Don't let the name fool you! These are NOT salty. They are a very light crepe, perfect for both savory or sweet filling, these are very good. I made a blueberry peach filling, next time I wil...

I'm on vacation and I don't have baking soda/powder and my granddaughter wanted pancakes. These were easy to make and even easier to eat. Like eating small crepes.

Great crepe recipe. I added some fresh raspberries, whipped cream, and a touch of real maple syrup.