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Viktoria's Real Swedish Pancakes This recipe originated on the Mr.Breakfast website but I'v tweaked it a bit. It makes 2 servings. Be sure to use a 10" or larger non-stick skillet. I like to add 2-3 teaspoons lemon juice to the batter and a quick squeeze of juice over the top of the finished pancakes.
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Ingredients:
1/2 Cup Flour
2 Tbs Sugar
1 Egg
1 Cup Milk
1 Tbs butter (melted)
1/4 tsp salt
1 teaspoon vanilla extract
Directions:
First lightly beat the egg in a medium sized
bowl.
Now add sugar, milk, salt and flour, mix well. Finally mix
in the melted butter. Wisk until there are no lumps, but
don't over do it!
Melt a small bit of butter in the frying pan over medium heat and then pour just enough batter in the pan to just cover the bottom of the pan. Tip or swirl the pan to fill in any gaps.
Cook until the top of it is "dry" then flip the pancake. This takes a fair amount of finesse, as the pancake is large and not very 'tough'. I get the spatula underneath the pancake and make sure that all around the pancake is loose first, then quickly flip it.
After the flip, shake the pan a bit to get the pancake flattened out and unstuck from all parts of the pan. Melt a small partial teaspoon (approx. 1/2 tsp) of butter in the pan before starting the next pancake. I usually cook each one for about 30 seconds only after the flip. Slide the finished pancake out onto a dinner plate. I like to sprinkle with powdered sugar and serve with maple syrup, but you can also add a bit of jam and roll up up.
To keep the pancakes warm you can stick the plate into a warm oven, or cover the plate with a plastic microwave plate cover.
Serve immediately!