How to make it

  • Combine well-beaten eggs and milk.
  • Sift together dry ingredients.
  • Add to egg mixture, mixing until smooth.
  • Drop small amount of butter (1 tablespoon for 3 inch cake or 2 tablespoons for 6 inch) onto moderately hot buttered griddle (or use small fry pans).
  • Spread batter evenly to make thin cake. Turn when underside is lightly browned.
  • Serve with real maple syrup or jam or fresh fruit and whipped cream. The possibilities are endless.
  • Makes 3 dozen 3 inch cakes.

Reviews & Comments 3

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  • tredwood 12 years ago
    To make this pancake super fluffy and light the way my mom taught me was to separate the eggs. Mix the egg yolks with the milk till lightens color and is airy but not over mixed. Take the whites and whisk till soft peaks form. Fold the egg whites in gently after all the dry and wet ingredients are combined.
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  • cheftom 13 years ago
    Thanks, That sounds great! I'll try that next time. :-)
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  • krumkake 13 years ago
    Oh Cheftom, you bring back lots of memories with this recipe - my great-grandmother made Swedish Pancakes that were light as a feather. I will definitely be trying your recipe! Try this for a dessert: after frying the pancakes, spread Nutella over half of the top, then slice some banana down the center - roll up and's so good on a warm Swedish pancake!
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