“An old family recipe. Very good! The batter makes a ton of pancakes, so portion out how much you think you could eat (I wouldn’t go past two per person. They can give you a stomach ache if you eat too much.), and save the rest for dessert or breakfast the next day. Keep the batter cold in a Tupperware container. If you have one of those handheld rotary egg beaters, use it rather than a Kitchen Aid electric mixing bowl.”
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Ingredients Nutrition


  1. Beat milk and eggs together. Make sure not to let them get foamy.
  2. Add the salt and sugar.
  3. Add a little bit of flour at a time while stirring after each addition. You don’t want the pancakes to get fluffy and thick like American pancakes. They should be thin like a French crepe.
  4. Now, melt the butter in a large skillet. After it’s melted, pour it into the batter after it has been cooled to avoid cooking the eggs in the batter. Mix well.
  5. Since your frying pan already greased itself from melting the butter, pour ½ cup of batter into the skillet. Your pan should be on a medium heat setting to avoid burning the pancakes. Tilt the pan around so that the batter spreads thinly and evenly in the pan. Lightly brown it on both sides. It may be somewhat difficult to flip, so use a good spatula! They aren’t like American pancakes that stay somewhat flat when you flip them. Since the pancakes already have butter in them, there is no need to butter the pan again. However, you may butter the pan again if you think you need it.
  6. Butter the cooked pancake and sprinkle with cinnamon sugar (my favorite) or jam, or both if you like. Roll up jellyroll style and taste what just became heaven on earth. Use your imagination when you’re piling stuff on. I find it really good for dessert if you do the cinnamon sugar, and then some whipped cream. Fresh fruit is especially good. If you find lingonberries somewhere, try them and tell me. I would definitely recommend fresh blueberries with cinnamon sugar and whipped cream.

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