The Big Swedish Pancake
Yield
4 servingsPrep
25 minCook
35 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
or margarine |
|
| ⅓ | cup |
honey
warm |
|
| 2 ½ | cups |
milk
whole |
|
| ½ | cup |
unbleached all-purpose flour
|
|
| ¼ | cup |
whole-wheat flour
|
|
| 5 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
or margarine |
|
| 79 | ml |
honey
warm |
|
| 591 | ml |
milk
whole |
|
| 118 | ml |
unbleached all-purpose flour
|
|
| 59 | ml |
whole-wheat flour
|
|
| 5 | large |
eggs
|
|
Directions
Heat a casserole dish that is 9 inches in diameter, then melt butter and coat the bottom and sides of the dish with it.
Mix honey with milk and stir into flour.
Beat eggs until very light and stir into flour mixture until well blended.
Pour into casserole dish and bake in a preheated-heated 375-degree oven until puffed and browned (30 to 35 minutes).
Serve with fruit preserves or syrup.
