Thin Pancake Recipe

Combine dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, and a pinch of fine sea salt until evenly combined and free of lumps.

Mix wet ingredients

In a separate small bowl or measuring cup, lightly beat the large egg. Add the milk, melted butter, and vanilla extract; whisk until fully combined.

Make a smooth thin batter

Pour the wet mixture into the dry ingredients. Whisk briskly until just combined and smooth. The batter should be fairly thin and pourable—if too thick, add up to 1–2 tablespoons (15–30 ml) extra milk to reach a thin crepe-like consistency. Let the batter rest 5 minutes to relax the gluten and eliminate bubbles.

Preheat and prepare skillet

Place a nonstick or well-seasoned skillet over medium heat. When hot (a few droplets of water should sizzle and evaporate), add 1 teaspoon unsalted butter and swirl to coat the surface evenly.

Cook the thin pancake

Pour the batter into the center of the skillet — use about 1/3 to 1/2 cup (80–120 ml) depending on skillet size to create a single thin pancake about 8 inches (20 cm) across. Immediately tilt and rotate the pan to spread the batter into an even, thin circle. Cook for 45–75 seconds until the edges lift slightly and the underside is lightly golden. Slide a thin spatula underneath and flip carefully; cook the second side 20–40 seconds until just set and lightly colored. Adjust heat as needed to avoid burning.

Finish and serve

Transfer the pancake to a plate. Dust lightly with powdered sugar using a small sieve. Serve immediately with a lemon wedge for squeezing over the pancake or a drizzle of maple syrup, if desired.