Recipe by ~Grandma Kay~
Once you get a taste for these, you're going to want them. You're going to want them a LOT. Kids really go for them. Serve these with Lingonberry preserves, they taste really scrumptious!
Top Review by SherryZ
This is a very difficult recipe to make. The batter is very runny. I used a crepe pan and try as I might, I could not turn these things. And cooking on one side didn't work either! I varied a number of elements trying to make this recipe work but to no avail. We are living in Sweden and my daughter loves the pancakes here. She suggested that I not try this recipe again.
- 3 large eggs
- 1 cup milk
- 2 teaspoons sugar
- salt, to taste
- 1 teaspoon baking powder
- 5 tablespoons flour
- 1⁄4 cup butter, melted and cooled
Directions See How It's Made
- Allow eggs and milk to rise to room temperature.
- Beat eggs until frothy; slowly add milk.
- Blend in each ingredient separately.
- Add the flour 1 tablespoons.
- at a time; add the butter last.
- (Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat.
- Add a small amout of butter and swirl around.
- Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly.
- Cook until golden and remove to plate.
- Note: You may keep stacks warm in the oven on low while you cook a bunch of these up.
- Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar.