Swedish Pancakes

Preparation info
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By Robert Carrier

Published 1965

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  • ¼ pound plain flour
  • 1 tablespoon sugar
  • ½ teaspoon


Sift flour, sugar and salt into mixing bowl. Beat egg yolks and add them to dry ingredients. Combine warm milk and melted butter, and beat in gradually to avoid lumps. Strain through a fine sieve and leave batter to stand for at least 2 hours. Before cooking, beat again, and fold in stiffly beaten egg whites. Bake on a griddle, a large iron frying pan, or a special Swedish plattar pan wi