Shrove Tuesday Pancakes

These came out beautifully. I recommend tilting your skillet in a circular motion, allowing the batter to spread out to get a very thin crèpe, and using vegetable oil instead of butter to fry, as the skillet will get very hot and the butter may burn. The lemon/sugar topping is my favorite (roll them up to eat!), and the way my mother used to make her French mother's crèpe recipe when I was little.

A great way to keep them hot is to have a bit pot of water simmering on the stove with a big dish on top of it, where you can keep the pancakes warm after you've made them.

I remember as a child having something similar at our local IHOP growing up in Chicago. I think they were called German Pancakes. Rolled crepes with powdered sugar and lemon. I think they had been taken off the menu though because the pancakes weren't listed the last time I ate at an IHOP. Which was a few years ago. I'm going to make these and hope that I get a tasty retro blast from the past breakfast treat.

They are tasty, easy to make, and the lemon adds just the right amount of zing!
Thank you!

These homemade pancakes are the best! They are so easy to make—why buy pancake mix?
I used my Vitamix blender and presto!

Finally making these pancakes on a weekend. It's great that they can be whipped up in a blender! They're a different kind of pancake, more like a crepe. I love them!

I remember having these as a child in Kent England in the early '60s - best time of my life! After so long - first time I have made them for my grand-children here in the great State of Alabama!

These are the best pancakes ever! They're like crepes and I love the lemon and sugar icing though they're great plain too. A definite keeper.

I was curious as to what is layered between these cute pancakes... shredded lettuce, cabbage,
cheese? Just can't picture what else it might be.... maybe shredded butter? Ok, enough fun, please tell me what it is!