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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix eggs, flour and salt. | 2. Add the milk, a little at the time, and whisk to a smooth batter. The batter will be very thin (almost like for crêpes). | 3. In a hot skillet (preferably cast-iron), add one teaspoon butter and just as much batter to cover the bottom (turn the skillet around to spread the batter). Fry the pancakes golden brown on both sides. Add more butter for each new pancake. | 4. Roll or stack them on a serving plate. Keep warm. | 5. Serve hot, preferably with whipped cream and jam. | 6. (Leftovers can be reheated or served cold with the same accessories). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
wheat flour	1 1/4	cups		510.0	107.955	19.815	3.75
milk	2 1/2	cups		372.1	29.158	19.215	19.947
salt	1	teaspoon		-	-	-	-
butter				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.