Swedish Pancakes Recipe - Cooking Index
Swedish Pancakes Recipe - Cooking Index
| 1 tablespoon | 15ml | Egg (large) |
| 1 cup | 237ml | Milk |
| 1/2 cup | 31g / 1.1oz | All-purpose flour |
| 1 tablespoon | 15ml | Sugar |
| 1/8 teaspoon | 0.6ml | Salt |
| 2 tablespoons | 30ml | Melted butter |
| Oil - for griddle | ||
| Sour cream - as accompaniment | ||
| Lingonberry jam - as accompaniment |
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.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E62) - from the TV FOOD NETWORK
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