Wednesday, September 9, 2009

Scarce Eggs

This was one of my family favorites for breakfast growing up (I can hardly believe it isn't posted here yet). I was telling a friend that Gabby (my 20 month old) will eat these every morning for breakfast if I let her. The plus is that they absorb less syrup than pancakes and have a lot more eggs in them (hence the name). They are a mix between a crepe and a pancake -- with lots of protein for my daughter who won't touch eggs. Gabby loves them with peanut butter and honey on them as well!

6 eggs
2 cups milk
1/4 cup sugar
2-2 1/2 cups flour
1 tsp. salt
2 T. oil

Put eggs, milk, sugar, and salt in blender. Blend well. Add flour while blender is on. Add oil and bake on hot griddle. (Batter will be thin.)


1 comment:

jess said...

I make these with whole wheat flour & substitute agave nectar for the sugar (you can add half the amount). Plus the flour swap adds a little more fiber & fills you up longer. :)