Directions:
- Combine dry ingredients and set aside.
- Beat eggs, 1 cup milk, melted butter and vanilla.
- Add remaining cup of milk to dry mixture. Stir until smooth. Add to egg & milk mixture.
- Allow batter to stand for about an hour. This allows the gluten in the flour to activate and gives the pancakes their familiar texture.
- Heat a cast iron pan with butter until quite hot. Ladle about a cup of batter onto pan, spreading batter with ladle.
- Flip the pancakes with a large spatula when little bubbles come to the surface and pop. The pancakes should be very thin and golden brown when done.
- Place pancakes on a warmed platter and served with lingonberries, whipped cream, maple syrup, butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 245.24 Kcal (1027 kJ) | ||
| Calories from fat | 127.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.12g | 22% | |
|---|---|---|---|
| Cholesterol | 85.5mg | 29% | |
| Sodium | 612.77mg | 26% | |
| Potassium | 158.76mg | 3% | |
| Total Carbs | 22.96g | 8% | |
| Sugars | 4.14g | 17% | |
| Dietary Fiber | 2.07g | 8% | |
| Protein | 6.46g | 13% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 142mg | 14% | |
| Amount Per 100 g | |||
| Calories | 204.13 Kcal (855 kJ) | ||
| Calories from fat | 105.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.75g | 22% | |
|---|---|---|---|
| Cholesterol | 71.17mg | 29% | |
| Sodium | 510.06mg | 26% | |
| Potassium | 132.15mg | 3% | |
| Total Carbs | 19.11g | 8% | |
| Sugars | 3.45g | 17% | |
| Dietary Fiber | 1.72g | 8% | |
| Protein | 5.37g | 13% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 8% | |
| Calcium | 118.2mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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