Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 larges | Eggs |
| 2 cups | Milk |
| 1 cup | Flour |
| 6 tablespoons | Melted butter |
| 1 tablespoon | Sugar |
| ½ teaspoon | Vanilla |
| ½ teaspoon | Salt |
| \N \N | Confectioners' sugar for garnish; (optional) |
In the bowl of a food processor, combine three eggs with ½ cup of milk.
Process until completely smooth, 2 to 3 minutes. Stop the food processor, and add 1 cup flour. Process once again until smooth and thick, 1 to 2 minutes. Add the remaining milk, butter, sugar, vanilla, and salt.
Heat Swedish pancake pan (a special cast-iron pan with seven circular indentations) over medium heat. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes.
Flip with a fork, and continue cooking an additional 1 to 2 minutes. Serve with jams or maple syrup. Garnish with confectioners' sugar.
Makes about sixty 3-inch pancakes.
Cuisine: "Swedish" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "60 pancakes" Per serving: 1616 Calories (kcal); 100g Total Fat; (55% calories from fat); 46g Protein; 133g Carbohydrate; 814mg Cholesterol; 2176mg Sodium Food Exchanges: 6½ Grain(Starch); 2 ½ Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat; 1 Other Carbohydrates
Recipe by: Recipe from Rita Christiansen, Martha Stewart's Sister-in-La Converted by MM_Buster v2.0n.