2 cups milk
1 tablespoon vegetable oil
1 1/2 cups flour
3 tablespoons sugar
1/4 teaspoon salt
Whipped cream, and fresh fruit or fruit preserves, for topping
In a blender, combine the first six ingredients. Cover and process until well blended. Heat a lightly greased non-stick skillet over medium heat. Pour 1/4 cup batter into center of skillet and tilt and swirl pan to evenly coat the bottom (pancakes will be very thin). Cook until the top looks dry, then turn and cook for an additional 15-20 seconds. Repeat with remaining batter. Stack cooked pancakes in between wax paper or paper towels.
The cookbook where I found this recipe calls these "crepe-like" pancakes. I'm not sure what the difference is, or if there even is one, but my whole family loves these. They are a fun Valentine's Day breakfast (or even dinner) and although it's pretty easy to whip up a batch, my husband and kids always think I've done something really special. It may take a bit of practice to get the batter to swirl around in the pan just right, but once you have that down, these come together in no time. You will definitely want to use a non-stick pan, and you may have to recoat it with cooking spray a few times. We like these best with fresh fruit and whipped cream, but fruit preserves are good too. This makes about 20 pancakes. They can be reheated in the microwave, but we never have leftovers.
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Adapted from Taste of Home's Celebrations Cookbook.
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