In the bowl of a food processor, combine three eggs with 1/2 cup of milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor, and add 1 cup flour. Process once again until smooth and thick, 1 to 2 minutes. Add the remaining milk, butter, sugar, vanilla, and salt. Heat Swedish pancake pan (a special cast-iron pan with seven circular indentations) over medium heat. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking an additional 1 to 2 minutes. Serve with jams or maple syrup. Garnish with confectioners sugar. Makes about sixty 3-inch pancakes. Cuisine: “Swedish” Source: “Martha Stewart Living – and lt;www.marthastewart.com and gt;” S(Formatted for MC5): “by Lynn Thomas – Lynn_Thomas and at;prodigy.net” Yield: “60 pancakes” Per serving: 1616 Calories (kcal); 100g Total Fat; (55% calories from fat); 46g Protein; 133g Carbohydrate; 814mg Cholesterol; 2176mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 18 Fat; 1 Other Carbohydrates Recipe by: Recipe from Rita Christiansen, Martha Stewarts Sister-in-La Converted by MM_Buster v2.0n.
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