confectioners' sugar, maple syrup and fresh fruit, for garnish
Instructions
Melt 4 Tbl butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanila and salt in blender; process until smooth.
Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of ater bounces and sizzles. Add 1 tsp butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 c batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefuly lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem to thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar syrup and fresh fruit.
Originally Submitted
10/26/2009
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