ixture until smooth.
COOK PANCAKES Brush surface and sides of
Combine in blender the eggs, vanilla extract and milk.
Add flour, salt, sugar, oil and cinnamon (optional).
Blend until smooth.
Ladle mixture onto a lightly greased skillet.
Size of the pancakes should be 2 1/2-inches in diameter and have the looks of a miniature crepe.
For pancakes:.
Blend eggs and 1/
FOR PANCAKES.
beat eggs , flour, salt, and sugar until smooth.
beat in milk, and vanilla.
Fry in well buttered skillet.
Serve with strawberries, and jelly.
FOR THE SYRUP.
Boil ingredients until clear.
add butter and serve hot.
riddle by the tablespoonful; turn pancakes when they become bubbly.
Sift flour into bowl.
Add sugar and salt.
Add eggs and milk gradually, stirring until well blended let stand 2 hours.
Heat Swedish pancake pan (or ordinary pancake pan) and butter well. Beat batter again.
Pour by tablespoonfuls into sections of pan and fry on both sides until nicely browned.
Place on very hot platter; serve immediately with Lingonberries.
he remaining batter, stacking the pancakes on a plate.
Serve
In a bowl, combine the eggs, milk, flour, vanilla and salt. Pour about 1/4 c. into a hot fry pan, tilting the pan to cover the entire bottom.
Cook for a few seconds and turn.
Cook a few more seconds and it's done.
Roll up the pancakes and put them on a plate.
Serve with Swedish lingonberries, maple syrup, or your favorite topping.
inch diameter.
These pancakes are thin and will only
sing butter, replenish butter between pancakes.) Pour a scant 1/2
br>Continue until all thin pancakes are cooked, greasing pan each
nto the skillet, cooking several pancakes at one time, but not
op looks done.
The pancakes should be very thin, looking
Beat together the flour and half of the milk, or the water, to a smooth batter.
Add the eggs, remaining milk or cream, salt and melted margarine.
Beat until well blended.
Cook the pancakes on a hot skillet.
If desired, make a pancake tarta by stacking the pancakes with applesauce or other fruit preserves between the layers.
Let cool and spread the top with whipped cream.
Serve cut in wedges.
Beat eggs and sugar until thick and add melted butter and milk.
Add flour to egg mixture.
Preheat skillet.
Do not baste skillet with oil for the first pancake made.
Turn pancakes when bubbles appear.
This recipe makes thin pancakes, much like Swedish pancakes.
ariation: Make 8-inch pancakes. Layer several pancakes with thick lingonberry, bilberry
In a large mixing bowl, beat the eggs with half the milk.
Beat in flour and salt until smooth.
Stir in melted butter and remaining milk.
Heat a griddle or large skillet with a small amount of vegetable oil.
For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes.
With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute.
Serve immediately or keep warm while making the remaining pancakes.
Beat eggs until light and fluffy.
Add salt and sugar, stir well.
Add the flour and beat well.
Add milk gradually.
Melt butter in skillet, medium heat and add batter. Pancakes should be much thinner than normal American style. Flip to cook both sides.
Pancakes will be brown (from the butter) in spots when they are done.
Enjoy!
irst pancake.
Serve the pancakes with jam, lingonberries, fruit sauce
Sift flour into bowl.
Add sugar and salt.
Add eggs and milk gradually, stirring until well blended let stand 2 hours.
Heat Swedish pancake pan (or ordinary pancake pan) and butter well. Beat batter again.
Pour by tablespoonfuls into sections of pan and fry on both sides until nicely browned.
Place on very hot platter; serve immediately with Lingonberries.