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http://www.milkisformutants.com/2008/03/05/swedish-pancakes/
Ingredients
- 4 tablespoons butter or margarine (I like Earth Balance Natural Margarine or Soy Garden Natural Buttery Spread, the latter of which you can find at Safeway.)
- 1 egg
- 1/2 cup milk or soymilk
- 1/2 cup flour
- 3 tablespoons brown sugar or honey
- 3 shakes salt
Directions
- Preheat oven to 400°F. Put between 1 and 2 tablespoons of margarine each on two glass pie pans (it’s important that they’re glass). Yes, 1-2 tablespoons on each pie pan–I never said this was healthy! Put pans in preheating oven so butter melts.
- While butter is melting and oven is heating, mix all remaining ingredients (egg, soymilk, flour, brown sugar, salt) in a bowl. Don’t overmix–leave a few lumps.
- Take pans out of oven (be sure to use potholders!). Tilt them around so the butter fully covers the bottom of each pan, and goes up a little around the edges.
- Split the batter between the two pans. Tilt them around again so the batter roughly reaches the edges of the pans (it won’t reach perfectly because the butter won’t let it). I like to make the excess butter run over the top of the batter — it makes for a tasty buttered pancake.
- Put pans back in oven. Bake 15 minutes, or until edges are crispy and brown. They’ll probably puff up a bit. That’s part of the fun!
- Use a spatula to scrape the pancakes out of the pan and onto a plate. Some of the pancake will probably stick to the bottom of the pan — don’t sweat it. That’s just how it goes.
- Enjoy!