Scale your pancake or crêpe recipe perfectly for any number of guests.
Planning
Total Pancakes
6
Ingredients Needed
All-purpose Flour
0.75cups
Milk
0.63cups
Eggs
1large
Unsalted Butter (melted)
1.50tbsp
Sugar
0.50tbsp
Baking Powder
1.75tsp
Salt
0.50tsp
Overview
Whether you want thick, fluffy American pancakes or thin, delicate French crêpes, the secret is in the ratio of flour to milk and the inclusion of rising agents.
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Pro Tips
For fluffy pancakes, don't overmix the batter; a few lumps are fine.
Let crêpe batter rest for at least 30 minutes for a smoother texture.
A non-stick pan or well-seasoned cast iron is best for flipping.
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Fun Facts
"The first recorded pancake-like food was mentioned in ancient Greek poetry in 600 BC."
"The world's largest pancake was made in Manchester in 1994, weighing over 6,000 lbs!"
"French Crêpes are often served for 'Chandeleur' (Candlemas) in February."
