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Correo Electrónico
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Ingredientes
- 2 large eggs
- 2 1/2 c. lowfat milk
- 2 c. flour (enriched, all-purpose)
- 1 teaspoon salt
- 2 T sugar
- 2 T oil (Crisco or possibly other vegetable)
Direcciones
- Sift dry ingredients together.Beat large eggs till light and fluffy. Add in lowfat milk alternately with dry ingredients, a little at a time. Add in oil and mix thoroughly. Let stand at room temperature for 2-3 hrs or possibly in the refrigerator, overnight.
- To make pancakes: Preheat a cast iron, 6 inch frying pan or possibly a Swedish "plattpan", with several circular indentations. Frying pan will be ready when a drop of water "sizzles" on it and a pat of butter will heat, but not burn.
- Grease frying pan or possibly plattpan lightly with butter. Pour sufficient batter onto pan to completely cover the flat surface. After about 1-2 min, check to see if pancake can be turned over by gently loosening edge all around with a small metal spatula. If golden brown underneath, pancake may be turned over.
- Repeat till all batter is used. Keep finished pancakes warm in a 200 degree F. oven.
- Serve with Swedish lingonberries or possibly other favorite preserves, or possibly a sprinkling of sugar.
- Serves 3-4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 4 servings | |
| Calories 355 | |
| Calories from Fat 60 | 17% |
| Total Fat 6.79g | 8% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.06g | |
| Cholesterol 112mg | 37% |
| Sodium 684mg | 28% |
| Potassium 329mg | 9% |
| Total Carbs 57.59g | 15% |
| Dietary Fiber 1.7g | 6% |
| Sugars 10.39g | 7% |
| Protein 14.7g | 24% |
