Egg Pancakes?
Help! My husband has been craving a childhood dish and I cannot find my recipe for it. His mom made "egg pancakes" and she gave me the recipe many moons ago, but it is lost and I have not made it enough times to have it memorized. I was never very good at making them in the first place! She passed away four years ago and my father-in-law cannot find her copy either. I know they were a thinner type pancake and nothing I have found online seems right. We are in Michigan and I don't know if it is a regional or cultural dish, but my family never made these growing up. Anyone out there heard of these or has a recipe? Many thanks in advance!
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10 Comments:
I've never heard of "egg pancakes"... are these like crepes or blintzes?
sshokie at 3:24PM on 01/06/08
I'm thinking it's a batter heavy with egg. Does your husband remember whether these pancakes were thin (like crepes) or thick (like flapjacks)?
chiff0nade at 3:44PM on 01/06/08
it is heavy with eggs, I seem to remember 5-6 in the batter recipe and they were thin, not quite as thin as a crepe, but much thinner than a regular pancake/flapjack. I am glad I am not the only one who hasn't heard this term before! I found something similar online, but it called for confectioners sugar in the batter and I don't recall using that before. I may just have to wing it and see what happens!
radley24 at 11:02PM on 01/06/08
What you are describing sounds like an English Pancake. I don't personally care for sweet stuff early in the morning, so the savory UK version always appealed to me.
Basically it is is eggs, flour & milk...maybe a pinch of salt. The batter is basically a flour thickened omelet batter. Without the leavening, it remains quite dense. They are quite "eggy" so they fit your description.
2qrs at 9:50AM on 01/07/08
Thanks everyone. I think her recipe must have been savory also, since the one time she made them at a Christmas brunch a looooong time ago, they were not a sweet dish. My husband said they would lightly butter them and eat with either crispy bacon or sausages...or both! I plan on making them tonight, so I'll report back just in case anyone is interested on the success or not.
radley24 at 10:57AM on 01/07/08
You might also look at recipes for Finnish pancakes-they are thinner and not sweet like North American versions. I have never made these, so I don't know how much egg is in them, but I ate them in Thunder Bay, Ontario, where there is a large Finn population, and they sound sort of like what you're describing (not sweet, thin but not too thin etc.) Just a thought! Good luck!
psychsarah at 2:03PM on 01/07/08
I can't resist...this probably isn't what you're looking for but this realllllly reminds me of the infamous Pankegg: half egg, half pancake!
Try it out!
Hillary
Chew on That
Chew on That at 5:34PM on 01/07/08
my friend's mom makes these and they're wonderful. we all make them now.
1 cup flour
2 cups milk
3 eggs
Mix and let rest at least 1 hour before frying.
cybercita at 9:06PM on 01/08/08
My aunt (a Finn) use to make them, but I thought it was because they had a chicken farm and had an abundance of eggs. I liked them much better than regular pancakes, but never got her recipe. I'll have to try making some and see if they taste like hers did.
windjunkie at 9:56PM on 01/08/08
Below is the recipe I went ahead with and my husband loved them, he said they weren't an exact replicate, but they were close enough! He ate them lightly buttered, rolled up with bacon inside and ate a few lightly buttered with cinnamon sugar sprinkled on them. While looking over several recipes, I think I am also going to try the German "Dutch" pancake that is popover-like, they sound wonderful also.
@Hillary: Thanks for that pankegg recipe! What fun, I made those for my two sons and they loved them.
Thanks everyone for your help, very appreciated! :-)
INGREDIENTS
5 eggs
1 cup milk
1/2 cup all-purpose flour
1/4 cup butter or margarine, melted
salt and pepper to taste
DIRECTIONS
In a bowl, beat eggs until foamy. Add milk. Stir in flour just until blended. Add butter, salt and pepper. Pour 1/4 cup of batter into a hot greased 8-in. skillet. Cook for 2-3 minutes on each side or until lightly browned. Remove and keep warm. Repeat; stack pancakes with waxed paper or paper towel in between.
radley24 at 9:52AM on 01/09/08