Thin Swedish Pancakes
This is as close as I can find for my mom's Swedish Pancakes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 tablespoons butter
- 3/4 teaspoon salt
- 5 eggs
- 4 tablespoon butter
- 2 cups whole milk
- 1 cup all purpose flour sifted
- Carbohydrate 99.3409825917834 g
- Cholesterol 1180.72500010465 mg
- Fat 117.128083612273 g
- Fiber 3.35498031082671 g
- Protein 43.4408559258864 g
- Saturated Fat 66.4507307431486 g
- Serving Size 1 1 Serving (519g)
- Sodium 1008.02417083708 mg
- Sugar 95.9860022809567 g
- Trans Fat 10.7463502182311 g
- Calories 1617 calories
1. Beat eggs until light and fluffy. Add milk and beat until well mixed. Sift together flour and salt. Add to first mixture and beat until smooth. Beat in 4 Tbsp. melted butter. refrigerate overnight. (this is necessary) 2. For each pancake melt a dab of b utter in 6 inch griddle or frying pan. Fry until golden brown on one side, loosen thoroughly underneath, turn and brown on second side. Continue until all pancakes are made.
