Tuesday, September 25, 2007

Swedish Pancakes

Swedish Pancakes:

The batter needs to rest for at least 2 hours, so plan to make the night before you want to make them.

Makes enough for 4:

3 large eggs
1 1/2c. Whole Milk
1c. AP flour
6T.Unsalted butter, melted
1tsp. sugar
1/2 tsp. Salt

1. Beat eggs with 1/2c. milk. Add flour-and stir until thoroughly mixed. Stir in remaining 1c. Milk, butter, sugar and salt, blending well. Cover and refigerate for at least 2 hours, or overnight.
2. Prior to cooking pancakes whisk batter.
3. Grease your skillet and heat to medium-high heat. Drop 2T batter per pancake, and spread into rounds. When edges of pancakes begin to brown turn over and cook til firm.
Make the pancakes to order if possible for best results


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