Swedish Pancakes Recipe Source: American Test Kitchen
Ingredients: Serve 4 to 6
2 cups instant flour
¼ cup sugar
1 teaspoon salt
1 ½ cups half and half
1 ½ cups club soda
9 tablespoons unsalted butter, melted and cooled
2 large eggs plus 2 large yolks lightly beaten
Procedures:
Adjust oven rack to middle position and heat oven to 200 degrees. Combine flour, sugar, and salt in large bowl. Slowly whisk half and half club soda, 4 tablespoons melted butter, and eggs and yolks into flour mixture until smooth.
Brush surface and sides of 10 inch nonstick skillet with 1 teaspoon more butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to baking sheet and place in oven. Repeat with remaining butter and remaining batter. Roll up pancakes or fold into quarters and serve. (cooled pancakes can be layered between sheets and parchment paper, wrapped in plastic wrap, transferred to zipper lock bag, and refrigerated for up to 3 days or frozen for up to 1 month. To serve microwave stacks of 3 pancakes on 50 percent power until heated through 10 to 20 minutes.) end.
Ingredients: Serve 4 to 6
2 cups instant flour
¼ cup sugar
1 teaspoon salt
1 ½ cups half and half
1 ½ cups club soda
9 tablespoons unsalted butter, melted and cooled
2 large eggs plus 2 large yolks lightly beaten
Adjust oven rack to middle position and heat oven to 200 degrees. Combine flour, sugar, and salt in large bowl. Slowly whisk half and half club soda, 4 tablespoons melted butter, and eggs and yolks into flour mixture until smooth.
Brush surface and sides of 10 inch nonstick skillet with 1 teaspoon more butter and heat over medium heat. When butter stops sizzling, pour 1/3 cup batter into skillet, tilting pan to evenly coat bottom with batter. Cook until golden brown, 1 to 2 minutes per side. Transfer to baking sheet and place in oven. Repeat with remaining butter and remaining batter. Roll up pancakes or fold into quarters and serve. (cooled pancakes can be layered between sheets and parchment paper, wrapped in plastic wrap, transferred to zipper lock bag, and refrigerated for up to 3 days or frozen for up to 1 month. To serve microwave stacks of 3 pancakes on 50 percent power until heated through 10 to 20 minutes.) end.
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