Ingredients
-
4
-
1
-
1/2
-
2
-
1
-
3
-
4
-
3
-
-
-
-
-
-
-
Directions
Swedish Pancakes,From All recipes. These are great served with preserves, applesauce, or a dusting of cinnamon sugar.,These were really delicious pancakes. I had some difficulty with the batter consistency, mostly I wasn’t sure how thick or thin the batter should be. And following the recipe exactly as written produced a semi-thick batter. And pouring 1 Tbsp of batter into the pan resulted in tiny pancakes about the size of a quarter (and it would have taken much more time than I had to make enough pancakes for my family). So I started using 1/2 cup batter for each pancake, and that produced lovely pancakes about 3 1/2 to 4 inches across, which worked out much better for us. I served them with homemade raspberry jam, and it was delicious.,It is fun to make and very tasty and delicious. I would recommend making this for breakfast, but when I made this it took over an hour to make.
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Steps
|
1
Done
|
In a Medium-Size Mixing Bowl, Beat Yolks Until Thick. in a Separate Bowl, Sift Together Flour, Salt and Sugar. Add the Sugar Mixture and Milk Into the Egg Yolks Gradually. Stir in the Sour Cream. |
|
2
Done
|
in a Medium-Size Mixing Bowl, Beat Egg Whites Until Stiff but not Dry. Fold the Egg Whites Into the Batter. |
|
3
Done
|
Heat Skillet or Griddle to a High Temperature. Place a Small Amount of Oil on the Skillet and Pour About 1 T of Batter Onto the Skillet, and Spread the Batter Out Evenly. Brown the Pancake on One Side. Flip Pancake Over When Bubbles Appear on Surface. Brown on the Other Side. Repeat Process With Remaining Batter. |
