I must admit breakfast is not my favorite meal. I just don’t like eating in the morning.
But on those mornings when I find Tessa down in the kitchen mixing up a batch of yellow pancakes – I always eat. Tessa is the official “yellow pancake” maker at our house. Tessa is like her dad and enjoys a good breakfast. So like her dad, she has learned to make her own breakfast.
A yellow pancake is a thin pancake that is eggier (I don’t think that is really a word) than a normal pancake. It is more like a German pancake – just a thinner version. I think I originally found the recipe in The Oregonian. We have been making them for years at our house.
Even though I don’t like breakfast in the morning, I do like “breakfast for dinner” and yellow pancakes make a great dinner. We love to eat them with lemon juice and powdered sugar and if we have some fresh berries to add – even the better!
The recipe is for a single serving but a single serving makes about 2 yellow pancakes depending on the size of your pan. I use a small frying pan. It is easy to double or triple!
- 1 egg
- ¼ cup milk
- 1 tsp vanilla
- 2 Tbsp flour
- 1 tsp melted butter
- Powdered sugar and lemon juice
- In a bowl whisk the egg.
- Add the milk, vanilla, flour and melted butter.
- Spray a small frying pan with nonstick spray and place over medium heat.
- When the pan is heated, pour enough batter into pan to cover the bottom of the pan.
- Cook until set and no longer runny.
- Watch carefully not to burn.
- Turn pancake over and cook 1 minute.
- Serve with lemon juice and powdered sugar.
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