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4
servingsEasy
30 min
By Mark Bittman
Published 2005
Where to put a recipe like this? The Swedes eat these pancakes as dessert, but my guess is that 90 percent of Americans who make them will consume them before noon, as breakfast or a brunch dish. Though I’m in that 90 percent, these are undeniably sweet enough for postmeal status.
There is a special pan for these, with small depressions, so you can make your pancakes the appropriate size. But using a tablespoon works almost as well.
Serve them with confectioners’ sugar, appl
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