Swedish Breakfast Pancakes
Swedish Breakfast Pancakes recipe
Yield
2 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| ¾ | cup |
milk
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | tablespoons |
butter
melted |
|
| 1 | x |
fruit jam
lingonberry |
*
|
| 1 | x |
sour cream
dairy |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 177 | ml |
milk
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 15 | ml |
sugar
|
|
| 3E+1 | ml |
butter
melted |
|
| 1 | x |
fruit jam
lingonberry |
*
|
| 1 | x |
sour cream
dairy |
*
|
Directions
Over medium heat, preheat platter pan(cast iron or cast aluminum Swedish pan with shallow, round indentations for making thin pancakes about 3 inch in diameter).
In large bowl, beat egg;stir in milk, salt, flour, baking powder and sugar until batter is smooth.
Stir in melted butter.
Grease cups in hot pan with shortening or butter.
Spoon 2 rounded tablespoons batter into each greased cup.
Cook about 1 minute on each side or until golden brown.
Serve immediately with fresh berries, jam, powdered sugar, or syrup.
