Prep 10 mins
Cook 10 mins
Kari Hall says, "This recipe is so delicious and easy to make. I come from a really Swedish town - Rockford, Illinois - where Swedish pancakes are a favorite for Sunday morning breakfast. My dad used to make these for us at home for a special treat. Serve with butter and maple syrup, or lingonberries if you've got them." From allrecipes.com.
- 4 eggs
- 2 cups milk
- 1⁄2 cup all-purpose flour
- 1 tablespoon sugar
- 1 pinch salt
- 2 tablespoons melted butter
- In a large bowl, beat eggs with a wire whisk. Mix in milk, flour, sugar, salt and melted butter.
- Preheat a non-stick electric skillet to medium heat. Pour a thin layer of batter on skillet, and spread to edges. Cook until top surface appears dry. Cut into 2 or 4 sections, and flip with a spatula. Cook for another 2 minutes, or until golden brown. Roll each pancake up, and serve.
Ok, I made a lot of mistakes when making these, so take my rating with that caveat. First, I got distracted just after adding the flour, but before whisking it in. So it got lumpy. Next time I would add gradually or use an electric beater. Second, I put too little batter in the pan, so they were paper thin. The last batch came out just right though when I poured about the depth of sheet of corregated cardboard. Really liked this technique of making one giant cake and cutting it before flipping. They were eggy tasting which was yummy for me, less so for DH. I ate them with maple syrup and blueberries.
this reminds me of popovers. very good.mr picky mowed through these