Swedish Pancakes
- Level: Easy
- Yield: about 18 to 20 small pancakes
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.