Finnish Breakfast Pancakes
Finnish Breakfast Pancakes recipe
Yield
4 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
large |
|
| 1 | quart |
milk
fresh |
|
| 4 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | pound |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | large |
eggs
large |
|
| 0.9 | l |
milk
fresh |
|
| 6E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
all-purpose flour
|
|
| 113.4 | g |
butter
|
|
Directions
Melt ¼ lb. butter in pan 12 inch x 16 inch. Mix lightly with beater - milk and eggs; then add sugar, salt and flour.
Pour mixed batter over melted butter. Bake in 450 oven for 20 to 23 minutes.
Cut recipe in half for 9 inch; x 13 inch pan.
Cut recipe in forths for 8 inch x 8 inch pan.
Serve with maple syrup, jelly or butter.
