| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swedish |
|
1 |
servings |
INGREDIENTS
| 3 |
lg |
Eggs |
| 2 |
c |
Milk |
| 1 |
c |
Flour |
| 6 |
tb |
Melted butter |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
|
|
Confectioners' sugar for garnish; (optional) |
INSTRUCTIONS
In the bowl of a food processor, combine three eggs with 1/2 cup of milk.
Process until completely smooth, 2 to 3 minutes. Stop the food processor,
and add 1 cup flour. Process once again until smooth and thick, 1 to 2
minutes. Add the remaining milk, butter, sugar, vanilla, and salt.
Heat Swedish pancake pan (a special cast-iron pan with seven circular
indentations) over medium heat. Spoon approximately 1 tablespoon of batter
into each circle. Cook until the edges turn golden brown, 2 to 3 minutes.
Flip with a fork, and continue cooking an additional 1 to 2 minutes. Serve
with jams or maple syrup. Garnish with confectioners' sugar.
Makes about sixty 3-inch pancakes.
Cuisine: "Swedish" Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Yield: "60 pancakes"
Per serving: 1616 Calories (kcal); 100g Total Fat; (55% calories from fat);
46g Protein; 133g Carbohydrate; 814mg Cholesterol; 2176mg Sodium Food
Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 18
Fat; 1 Other Carbohydrates
Recipe by: Recipe from Rita Christiansen, Martha Stewart's Sister-in-La
Converted by MM_Buster v2.0n.
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