Pancake Crepes
**Makes 21 to 22 Crepes using a Ladle or ice-cream scoop
**Griddle or 10 inch Skillet, medium heat
Buttermilk Pancake Crepes:
Ingredients:
*5 cups All-purpose
*2 tablespoons Baking Powder
*2 and 1/4 teaspoons Sea Salt
*1 Tablespoon Vanilla
*1 tablespoon Brown Sugar
*4 cups Buttermilk (Note: You could also use whole milk and add 1 tablespoon white vinegar per cup full of milk, let sit for 10 minutes, to make your own buttermilk)
*1 and 1/2 cups Milk
*6 Eggs
*1/2 cup Lemon Lime Soda, fold in after mixing
Toppings:
*Maple Syrup
*Honey
*Bananas
*Strawberries
*Strawberry or Vanilla Yogurt or Yogurt Flavor desired
*Granola
Directions:
In a large mixing bowl Whisk together the dry ingredients; Flour, baking powder and salt.
Then in another bowl whisk together the wet ingredients: Buttermilk, milk, eggs, brown sugar, vanilla and salt. Mix together until combined, it can have a few lumps.
Slowly add the wet ingredients into the dry ingredients, stirring constantly.
Then fold in the soda. Allow the batter to rest at least 30 minutes or overnight in the fridge. (Note: Overnight is best)
When ready to make, use an 10 inch skillet or a griddle to medium-heat and use an ladle that’s a 1/2 cup. Spread around in a circular motion on skillet or griddle making about a 10 inch circle cook 2 to 3 minutes or until golden brown, flip and cook another 1 to 2 minutes. Serve them hot/warm with toppings of choice.
(Note: You could also use a Ice-cream scoop (1/4 cup) but you would need to scoop two times for each pancake crepe. We also used a large griddle we could make 2 crepes at a time.)
See Best Granola and Pecan Almond Granola
Enjoy!
Lindy
