Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Egg (large)

  2. 1 cup 237ml Milk

  3. 1/2 cup 31g / 1.1oz All-purpose flour

  4. 1 tablespoon 15ml Sugar

  5. 1/8 teaspoon 0.6ml Salt

  6. 2 tablespoons 30ml Melted butter

  7. Oil - for griddle

  8. Sour cream - as accompaniment

  9. Lingonberry jam - as accompaniment

Instructions Jump to Ingredients ↑

  1. Preheat a Swedish pancake pan (round, cast-iron pan with shallow 3-inch indentations for pancakes) over medium heat.

  2. Beat the egg and milk in a small bowl.

  3. In a large bowl, combine the flour, sugar, and salt. Add the milk mixture, stirring to make a thin batter, being careful not to overmix. Fold in the melted butter.

  4. Grease each round cup in the pan with oil. Pour about 2 tablespoons of batter into each of the greased cups and cook until bubbles form on the top, about 1 minute. Turn with a spatula and cook on the second side until golden, about 1 minute. Remove from the pan and repeat with the remaining batter.

  5. Serve hot with sour cream, or lingonberry jam.

  6. This recipe yields about 18 to 20 small pancakes.


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