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Swedish Pancakes Recipe

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This recipe for Swedish Pancakes, by , is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LT Dave Wegmueller, Monroe, Wisconsin
Added: Friday, October 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Generous 3/4+ cup of all-purpose flour
pinch of salt
1 egg
10 tsp butter
3/4 cup of milk

Directions:
Directions:
Place the flour and salt in a mixing bowl. Make a well in the center and add the egg and 3/4 cup of milk. Using a whisk, beat the egg and milk together and gradually incorporate the flour. Continue beating until the mixture is smooth and there are no lumps. Pour the batter into a pitcher.

Heat a 7-inch skillet over medium heat and add 1 teaspoon of butter. Pour in enough batter to just cover the base; swirl the batter around the skillet while tilting it so you have a thin, even layer. Cook for about half a minute, then lift the edge of the pancake and see if it is brown. Loosen the pancake around the edges and flip it over with a spatula. Cook the other side for 1 minute, until golden brown. Turn it onto a warm plate. Continue cooking until the batter is used up.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
about 30 minutes
Personal Notes:
Personal Notes:
Smooth, lump-free batter is the key!

 

 

 

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