Swedish Pancakes

Swedish Pancakes
Swedish Pancakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

18

servings

Ingredients

  • 1

    large egg

  • 1

    cup milk

  • 1/2

    cup all-purpose flour

  • 1

    tablespoon sugar

  • 1/8

    teaspoon salt

  • 2

    tablespoons melted butter

  • Oil for griddle

  • Sour cream as accompaniment

  • Lingonberry jam as accompaniment

Directions

Preheat a Swedish pancake pan (round, cast-iron pan with shallow 3-inch indentations for pancakes) over medium heat. Beat the egg and milk in a small bowl. In a large bowl, combine the flour, sugar, and salt. Add the milk mixture, stirring to make a thin batter, being careful not to overmix. Fold in the melted butter. Grease each round cup in the pan with oil. Pour about 2 tablespoons of batter into each of the greased cups and cook until bubbles form on the top, about 1 minute. Turn with a spatula and cook on the second side until golden, about 1 minute. Remove from the pan and repeat with the remaining batter. Serve hot with sour cream, or lingonberry jam. This recipe yields about 18 to 20 small pancakes.

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