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| Arvidson Swedish Pancakes |
"This traditional Swedish pancake recipe has always been a staple in our house! It has been exceeded down for several generations and it in no way is going out of style. Serve with lingonberry jam, whipped cream, and/or syrup."
Ingredients :
- 4 eggs
- four cups milk
- 2 1/2 cups all-reason flour
- half cup white sugar
- half teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/four teaspoon salt
- half cup butter, melted
- 1 teaspoon butter
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 11M |
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- Beat eggs in a massive bowl till smooth. Add milk, flour, sugar, vanilla extract, nutmeg, and salt; whisk till just blended. Stir in half of cup melted butter till batter is very skinny and slightly lumpy.
- Heat a nonstick griddle over medium-excessive heat. Brush generously with 1 teaspoon butter. Pour batter onto the griddle to make 6-inch pancakes. Cook until bubbles shape and the edges are dry, 30 seconds to 1 minute. Flip and cook till the other side is dry, 30 seconds to 1 minute. Repeat with closing batter.
Notes :
- To make pancakes for 1, use: 1 egg, 1/four cup milk, three tablespoons flour, 1 teaspoon sugar, 1 dash vanilla extract, 1 dash floor cardamom, 1 pinch salt, and a pair of teaspoons melted butter.
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