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 Swedish Pancakes | Status Approved | | Name |  Swedish Pancakes | | Category | Desserts, Breakfast, European | | Serves/Yields | 4 | | Source | New York Times News Service | | Difficulty | Easy | | Prep. Time | 10m | | Cook Time | 5 m | | Introduction | | There is a point at which pancakes become closer to dessert than breakfast, or perhaps they become an excuse for substituting one for the other. | | Ingredients | | 3 eggs
1/4 cup sugar
Pinch salt
1 cup milk
3/4 cup flour
3 tablespoons melted butter , plus more for cooking
Powdered sugar for dusting.
Jam, preserves or fresh fruit, optional | | Directions | | Step: 1 | Separate eggs, and beat yolks in a medium bowl with sugar and salt. Add milk and flour alternately, stirring gently after each addition, to form a thin, smooth batter. Stir in melted butter. (Batter can be covered and refrigerated at this point for up to a day.) Beat egg whites until they hold stiff peaks. Gently stir them into batter; do not worry about fully incorporating them. Heat a cast iron or nonstick skillet or griddle over medium-high heat; when a drop of water skips across it before evaporating, it's ready. Melt some butter in pan, and, using a tablespoon, scoop up a bit of batter and put it in pan. Cook as many pancakes at once as will fit comfortably, turning them when they are brown. Total cooking time is less than 5 minutes per pancake. Serve immediately, sprinkled with powdered sugar. |
Time submitted: Saturday, January 08. 2005 at 09:55:22 Contributed By: guido
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