Swedish Pancakes (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 18 |
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Ingredients:
1 large egg |
1 cup milk |
1/2 cup all-purpose flour |
1 tablespoon sugar |
1/8 teaspoon salt |
2 tablespoons melted butter |
oil, for griddle |
sour cream, as accompaniment |
lingonberry jam, as accompaniment |
Directions:
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.
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