MILKY WHOLESOME PANCAKES
The best tasting pancakes I've ever made. This Finnish version is soooo comforting: it uses more eggs and milk than the pancakes that I am used to. It uses very few ( and inexpensive ) ingredients and is relatively easy to make. This is definetely a brunch winner in my house. The recipe is from The TorontoStar.
Provided by Izzy Knight
Categories Breakfast
Time 40m
Yield 15-20 pancakes
Number Of Ingredients 6
Steps:
- In a bowl, whisk together milk and eggs, adding salt and sugar.
- Wlowly whisk in flour until batter is smooth.
- Melt small amount off butter in large non-stick skillet over med0high heat.
- Pour in 1/2 cup batter, swirling to evenly coat pan in thin layer.
- cook until edges begin to brown, 3 to 5 minutes.
- Flip, cook 2 to 3 minutes.
- Repeat with remaining batter.
- (You may not need butter for followup pancakes and you may need to reduce heat to med once pan heats up. And don't be alarmed if your first pancake didn't turn out beautifully- they will get better as the pan heats up) Serve panckaes with syrup or more butter.
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