Servings: 6
Submitted by campfiregal
DESCRIPTION
This is a famous Swedish dish, normally served with fruit preserves or lingonberries. Some Swedish families considered it part of their traditional Thursday night dinner, following the main dish of pea soup with pork.
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- 3 eggs
- 2 cups milk or 1 cup of milk and 1 cup of light cream
- 1 cup flour
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
DIRECTIONS
Wisk the eggs together with 1/2 cup milk. Add the flour all at once and beat to a heavy, smooth consistency. Beat in the remaining milk and then the melted butter and salt. These pancakes will require very little additional butter since there is a generous amount of butter in the batter. When your heated pan or skillet is so hot that a few drops of water will bounce and evaporate instantly, your skillet is ready to fry the pancakes.