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Swedish Pancakes
Submitted by The Church Cook (Kay Heritage) on February 3, 2011 in Breakfast, Pancakes
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 4 whole Eggs
- 2 cups Whole Milk
- ½ cups All-purpose Flour
- 1 Tablespoon Sugar
- 1 pinch Salt
- ½ teaspoons Vanilla Extract
- 2 Tablespoons Melted Butter
Preparation Instructions
1. In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt, vanilla extract, and melted butter.
2. Preheat a small non-stick frying pan to medium heat. Pour a thin layer of batter, about 2-3 tablespoonfuls, on the center of the pan. Quickly pick up the pan and tilt it as needed so that the batter forms a thin circle.
3. Cook until batter turns opaque and the shininess of the wet batter disappears. Flip and cook the other side until it is lightly browned.
4. Arrange the pancakes and serve with maple syrup or lingonberries (can be purchased online).
(Recipe inspired by Nancy Nordenson’s The Spirit of Food.)
