"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Swedish Pancakes Recipe

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

Contributor:  
Contributor:  
Katherine Ziebol
Added: Thursday, December 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 lg. eggs
1 1/2 c. milk
1 c. flour
6 T. melted butter
1 tsp. sugar
1/2 tsp. salt

Directions:
Directions:
Beat eggs with 1/2 c. milk until thoroughly blended. Add flour and stir completely. Stir in remaining 1 c. milk, butter, sugar and salt. Blend well. Cover and refrigerate for at least 2 hours or overnight. Remove from refrigerator; whisk batter just to recombine it before cooking pancakes. Grease a flat, large, heavy skillet with butter and heat to medium-high heat. When hot drop batter by 2 T. per pancake. Spreading batter into rounds, When edges begin to brown turn over and cook for 1-2 more minutes. Remove from heat and serve. Keep pancakes warm on a covered platter in a 200 oven, if needed. Serve the pancakes with butter, lingonberries or other tart preserves. Some people like them with sour cream and brown sugar.

Number Of Servings:
Number Of Servings:
4

 

 

 

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