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Show: Emeril Live

Episode: Tracing the Mississippi

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Total:: 40 min
Prep:: 20 min
Cook:: 20 min

Yield:: about 18 to 20 small pancakes

Level:: Easy

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

Preheat a Swedish pancake pan (round, cast-iron pan with shallow 3-inch indentations for pancakes) over medium heat.

Beat the egg and milk in a small bowl.

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.

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.

Serve hot with sour cream, or lingonberry jam.

Recipe from Emeril Lagasse

My Private Notes

Name: Swedish Pancakes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: about 18 to 20 small pancakes
Cuisine: european
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