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Plattar - Swedish Pancakes

Yield: forty 3-inch pancakes or twenty 6-inch pancakes
Prep 10 mins Cook 2 mins
Plattar - Swedish Pancakes
  • 3/4  cup  all-purpose flour
  • 2  tablespoons  sugar
  • 1/4  teaspoon  salt
  • 1  egg
  • 1  egg yolk
  • 1  cup  milk
  • 1  tablespoon  margarine or butter, melted
  • 1/2  teaspoon  vanilla
  • 1  tablespoon  cooking oil
  •  Lingonberry preserves or whole cranberry sauce (optional)

1. In a mixing bowl combine flour, sugar, and salt. In another mixing bowl beat egg and egg yolk with an electric mixer on medium to high speed for 3 to 5 minutes or until thick and lemon-colored. Add milk, margarine or butter, and vanilla; beat until well combined. Add the flour mixture and beat until smooth (batter will be thin).

2. Use a pastry brush to lightly coat a 12-inch skillet with oil (brush skillet with additional oil as needed). Heat over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1 tablespoon batter into the hot skillet. Spread batter into a circle about 3 inches in diameter. (Or, use a 6- or 8-inch skillet with flared sides and 2 tablespoons batter per pancake; lift and tilt the skillet to make pancakes that are about 6 inches in diameter.)

3. Cook over medium heat about 1 minute or until undersides are golden brown. Loosen edges with a small spatula. Turn pancakes and cook about 1 minute more or until second sides are golden brown. If desired, serve with lingonberry preserves or whole cranberry sauce. Makes forty 3-inch pancakes or twenty 6-inch pancakes.

Nutrition Facts (Plattar - Swedish Pancakes)
  • cal. (kcal) 22,
  • Fat, total (g) 1,
  • chol. (mg) 11,
  • carb. (g) 3,
  • pro. (g) 1,
  • vit. A (IU) 49,
  • sodium (mg) 22,
  • Percent Daily Values are based on a 2,000 calorie diet

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