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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine dry ingredients and set aside. | 2. Beat eggs, 1 cup milk, melted butter and vanilla. | 3. Add remaining cup of milk to dry mixture. Stir until smooth. Add to egg & milk mixture. | 4. Allow batter to stand for about an hour. This allows the gluten in the flour to activate and gives the pancakes their familiar texture. | 5. Heat a cast iron pan with butter until quite hot. Ladle about a cup of batter onto pan, spreading batter with ladle. | 6. Flip the pancakes with a large spatula when little bubbles come to the surface and pop. The pancakes should be very thin and golden brown when done. | 7. Place pancakes on a warmed platter and served with lingonberries, whipped cream, maple syrup, butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
flour	1	cup		578.28	126.6054	9.401	2.2436
milk	2	cups		297.68	23.3264	15.372	15.9576
salt	1/2	teaspoon		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
vanilla	1 -2	teaspoon		0.0	0.0	0.0	0.0
butter	6	tablespoons	melted	513.0	23.570999999999998	16.029	43.2
butter				513.0	23.570999999999998	16.029	43.2

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