Swedish Pancakes

Swedish Pancakes

By Lucia Watson
Servings: About 6-8 people

Make these for Christmas morning before you open presents! My Dad used to make them about the size of a silver dollar. I like them with Tim Fishers delicious bacon, melted hot butter and a local fine maple syrup! We also like them with wild blueberry preserves or frozen berries from our summer cabin on Rainy Lake.
–Lucia Watson

4 eggs
4 cups milk
2 1/2 cups all purpose flour, unsifted
1/2 cup sugar
pinch salt
1/4 teaspoon vanilla
1 stick butter, melted

Lightly beat the eggs together and add the milk, flour, sugar, salt, and vanilla, gently stirring until completely blended. Stir in the butter. Cover the batter and let sit overnight in the refrigerator. Heat a lightly greased griddle and pout the batter into a small circle. Cook a few minutes, flip and cook until done.


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