Saturday, July 21, 2012

swedish egg pancakes

These are the perfect Saturday morning treat. My mom has been making swedish "egg" pancakes in our house for as long as I can remember. She's always used a recipe that my Grandma Horstmeyer (a good Norwegian girl) used. Mom always said, "This is a good way to stretch a few eggs if you don't have any in the house." They are dense, creamy, and delicious!

If you are familiar with crepes, this is relatively the same type of pancake. However, having made crepes many times, these are much quicker and easier.

3 eggs
1 1/4 cup milk
3/4 cup flour
1/2 tsp salt

This ratio can be doubled or halved, so keep that in mind. Just keep the ratio the same. Another note, I find that the flour can get clumpy. If you have the time, you can use a sifter. Otherwise, make sure you put the ingredients in the mixer (hand held or electric) and beat the heck out of it to get the clumps out.

Greased pan with batter, get ready to flip!

Beat eggs then add the milk, flour, and salt. Mix it all up until smooth. Ladle one serving into a hot, greased, non-stick fry pan. When the edges start to curl and the bottom is slightly brown, flip over. Smear butter and sprinkle with sugar to finish/serve. We fold it into quarters.

If you want to make a fruit sauce, that would probably be delicious with it. This ratio made probably 12 pancakes. Although filling, it can be easy to eat 3-4 of them.

Smear with butter and sugar, then fold.


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