This recipe is from Gwyneth Paltrow’s cookbook called my father’s daughter. I changed a couple of the ingredients and the result is amazing. Here is my variation:
1 organic large egg
1 1/4 cups organic milk
1/4 cup plus 1 tbs. melted organic butter
1 cup gluten free Bob’s Red Mill All Purpose Baking Flour ( You don’t have to use gluten free flour, but these pancakes are so yummy with this flour.)
1 tsp. baking powder
3 tbs. plain organic yogurt
Whisk egg, milk and butter together. Stir in flour and baking powder. Then fold in yogurt. The batter will be very thin and runny. Heat a large cast iron skillet to medium heat and melt a small pat of butter to grease the pan. Pour in the batter 1/8 of a cup at a time. The batter will spread out significantly and it makes super thin pancakes, almost like crepes. Wait until many bubbles form before turning. Cook each pancake in its own pat of butter otherwise the skillet will become dry and the batter will stick.
Serve these crepe like pancakes with sliced bananas, strawberries, jams, jellies, preserves, nutella, and whatever else suits your fancy. My 6 year old has them with molasses and my 9 year old has them with strawberry jam and bananas. They are also delicious plain. My kids gobble these down.