Grandma Buechel’s Egg Pancakes
This 100-year-old recipe is from user Kevin Buechel.
- 1 pound bacon
- 1 pound link sausage
- 1 cup all-purpose flour
- 1 cups whole milk
- 3 eggs
- 1/4 teaspoon salt
- Jam or jelly, your favorite flavor, for serving
This traditional recipe for crepes is actually much hardier than the very thin delicate style. They have a bit more body – they should have about a 1/8-inch thickness. (Don’t worry, the batter consistency will do the work as you coat the pan with this recipe).
Using a large frying pan on medium heat, fry bacon, gently turning until crisp. Set aside, keeping warm if possible. Reserve the bacon drippings. Next, fry sausage until browned, moving them around the pan. Set aside with the bacon.
In a large bowl, beat the flour, whole milk, eggs and 1/4 teaspoon salt.
Over medium heat, add one teaspoon of the bacon fat back into the pan. Drizzle the egg mixture to coat the pan. Wait for the edges to turn up and for a slight browning on the underside, then flip the pancake! Repeat until egg mixture is used up.
Stack and set aside on an ovensafe plate or baking sheet in warm oven until all pancakes prepared.
To serve the Buechel way, take your favorite jelly or jam and spread it out on a pancake. Add a slice or two of bacon or sausage links and roll it up. These pancakes are a great holiday breakfast!
Make them with love for your family.