Swedish pancakes are made from a thin, egg-rich batter that’s cooked in a skillet to produce thin cakes that are rolled up or folded. These can be served with maple syrup, cranberry sauce, whipped cream an blueberries.
Ingredients
- 4 eggs, well beaten
- 2 cups milk
- 1.5 cup flour
- 1 teaspoon salt
- 2 teaspoon sugar
- 1/2 cup butter
- 1/2 cup sugar
- 2 tablespoon butter, melted
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 1/2 teaspoon baking powder
- FOR TOPPING: maple syrup, cranberry sauce, blueberries
Instructions
1.Beat eggs and add about ¼ cup milk. Add some flour with the salt and sugar; mix well.
2. Add melted butter and more milk. Add rest of the flour and milk, mix well. Wipe griddle with some butter or oil when it is hot. Pour thin layer of batter in pan and move pan until batter is spread over.
3. Cook until the edges are brown and then flip on other side.
4. Pour maple syrup, cranberry sauce over the pancake.
5. Top with blueberries and serve.
6. Enjoy!
Note
You can refrigerate leftover in airtight container for up to 1 week.
0 Comments