Swedish Pancakes

Method3 steps · about 35 min

1. 1

   Step 1: Separate the 4 extra-large eggs, reserving the whites. In a medium mixing bowl, beat the yolks until thick. In a separate bowl, sift together flour (1 cup), salt (½ teaspoon) and sugar (2 tablespoons). Add the flour mixture and milk (1 cup) into the egg yolks incrementally. Stir in the sour cream (3 tablespoons).

   Uses yolks from 4 extra-large eggs; reserve whites · 1 cup all-purpose flour · ½ teaspoon salt · 2 tablespoons white sugar · 1 cup milk · 3 tablespoons sour cream

2. 2

   Step 2: In a medium mixing bowl, combine the reserved whites from the 4 separated eggs with the 4 separately listed extra egg whites. Beat until stiff but not dry, then fold into the batter.

   Uses 4 egg whites · reserved egg whites · pancake batter

3. 3

   Step 3: Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. Brown the pancake on one side. Flip pancake over when bubbles appear on surface. Brown on the other side. Repeat process with remaining batter.

   Uses vegetable oil, a small amount per batch · finished pancake batter