Tuesday, December 14, 2010

Swedish Pancakes




6 eggs

1 1/2 cups flour

2 cups milk

1/4 cup sugar

1/2 tsp. salt

1/2 tsp. vanilla.


Mix all ingredients together in a medium bowl. Bring round skillet to medium heat & spray lightly with a no-stick spray. Pour 1/4 -1/2 c. batter (depending on how large your skillet is) and immediately remove from burner. Tilt the skillet in circular motions to bring the batter out to the (bottom) edge of the skillet & continue this motion until the batter is no longer moving. Place back on burner and watch until your pancake starts to bubble up from underneath & edges come away from the skillet easily. You might be able to peel it up enough to see that the underside is getting a nice golden brown in the middle. Flip. Second side does not cook as long (1 min. at most).
Remove pancake from skillet.
Heat up a package of pre-sliced frozen strawberries (or any other kind of fruit that doesn't necessarily have to be frozen- canned pie filling works great too!) w/ sugar & put a few spoonfuls of these on your pancake and roll it up. Top with powdered sugar or whipped cream. Or just spread a little butter around on it and roll it up and eat it plain.

No comments:

Post a Comment