Ingredients
-
2
-
1
-
1/4
-
2/3
-
2
-
2
-
1/2
-
3
-
-
-
-
-
-
-
Directions
Swedish Pancakes (Plttar),Posted for the Zaar World Tour-Sweden. From the “Best of International Cooking” cookbook. I haven’t tried this recipe yet. These are traditionally served with stewed fruit, lingonberry jam and sour cream.,What a great breakfast. I followed the recipe exactly as written and made no ingredient or cooking adjustments, and it worked out great. For easy preparation, I stuffed a bit of jam in the center and folded each Swedish Pancake in half (instead of rolling), and they were so good. The kids liked a dollop of whipped cream on top, but they’re so good even without that added touch. It’s a really easy recipe to make, too. Thanks for sharing your recipe, Bayhill. We loved them!,I loved these crepes. I did reduce the sugar somewhat but otherwise made them as directed. Thanks for sharing.
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Steps
|
1
Done
|
In a Medium Bowl, Beat Eggs; Stir in Milk and Half and Half. |
|
2
Done
|
in Another Bowl, Stir Together Flour, Baking Powder, Sugar and Salt; Sprinkle Over Egg Mixture. Gently Stir in Until Batter Is Smooth. Stir in Butter. Let Stand 1 Hour. Stir Batter Thoroughly. |
|
3
Done
|
Preheat a Plttar Pan or 6-Inch Cast-Iron Skillet. Grease Cups of Plttar Pan or Grease Skillet. Spoon 2 Rounded Tablespoons Batter Into Each Cup or Onto Skillet; Cook About 1 Minute on Each Side Until Golden Brown. Repeat With Remaining Batter. Serve With Fruit or Jam. |
|
4
Done
|
Variation: Make 8-Inch Pancakes. Layer Several Pancakes With Thick Lingonberry, Bilberry or Blackberry Jam Between Them. When Cool, Frost Stack With Whipped Cream. |
