Annie’s Swedish Pancakes

We blogged about this recipe here.

Annie's Swedish Pancakes

  • Servings: 4
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  • 2 c milk
  • 1 c flour
  • 1/2 tsp salt
  • 3 eggs
  • 2 T butter, melted (plus butter to grease the frying pan)

Put the milk in a medium bowl and slowly whisk in the flour and salt.  Add the eggs one at a time and whisk.  Stir in the melted butter.  If you have time to let the batter sit for a 15-30 minutes, do.  If not, don’t worry; we never have time.

Lightly butter a large skillet. Heat over medium-high heat until quite hot. Pour 1/3 cup batter into skillet. Swirl batter around to form a thin 8- to 9-inch pancake. Cook until small bubbles are visible on top and the underside is golden brown. Using a thin spatula, flip the pancake and cook until other side is lightly brown.

If you want to make little pancakes, 1 T of batter will make one little pancake.  A large skillet will hold about 5-6 little pancakes at a time.  Turn them as you do for the large pancake.

Recipe brought to you by BigLittleMeals and Andy and Ann

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