Swedish Pancakes

Rate this recipe

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup sifted all-purpose flour
  • 2 cups milk
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup butter, melted
  • Lingonberries

Method

  1. Place the flour in a bowl. Add one cup of the milk and stir well. Add remaining milk, the sugar, salt and eggs and beat well. Add the melted butter.

  2. Heat a griddle or a Swedish plätter pan.

  3. Pour a spoonful of batter onto the griddle. When browned, turn and brown the other side. Continue until all the batter is used. Serve the lingon-berries separately.

Part of