Swedish Pancakes

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: about 18 to 20 small pancakes
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Ingredients

1 large egg

1 cup milk

1/2 cup all-purpose flour

1 tablespoon sugar

1/8 teaspoon salt

2 tablespoons melted butter

Oil, for griddle

Sour Cream, as accompaniment

Lingonberry jam, as accompaniment

Directions

  1. Preheat a Swedish pancake pan (round, cast-iron pan with shallow 3-inch indentations for pancakes) over medium heat.
  2. Beat the egg and milk in a small bowl.
  3. In a large bowl, combine the flour, sugar, and salt. Add the milk mixture, stirring to make a thin batter, being careful not to overmix. Fold in the melted butter.
  4. Grease each round cup in the pan with oil. Pour about 2 tablespoons of batter into each of the greased cups and cook until bubbles form on the top, about 1 minute. Turn with a spatula and cook on the second side until golden, about 1 minute. Remove from the pan and repeat with the remaining batter.
  5. Serve hot with sour cream, or lingonberry jam.
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