Swedish Oven Pancakes
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
milk
|
|
| 4 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 4 | tablespoons |
butter
melted |
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
milk
|
|
| 4 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 6E+1 | ml |
butter
melted |
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
Directions
Beat eggs well.
Add milk, melted butter, salt and flour.
Bake in a greased 9 X 13 pan in 425 degree F oven for 25 to 30 minutes.
Cut into squares and serve immediately with butter and syrup.
Variations: Omit butter.
Sauté 3 strips bacon, cut up, until crisp.
Put drippings and bacon in bottom of pan and pour batter over.
Bake 375℉ (190℃) F for 30 minutes.
Serve with berry and cream topping: ½ pint cream, whipped and 1 jar preserves (ie: raspberry, strawberry, apricot etc.)
Serve with sour cream mixed with brown sugar.
