These were delicious, but I did add extra four after reading some reviews. I know they're supposed to be thin, so I decided to do more research. We are fans of Al Johnson's restaurant in Door County (northern Wisconsin). I looked up his recipe and it follows. I think I will try it next time:
2 eggs, 1 scant cup of milk, 2/3 c all-purpose flour, 2 t sugar
1/4 t salt 1 T oil or melted butter, 1/4 t nutmeg.
In a small bowl, beat the eggs with a wire whisk. Mix in the flour and a little of the milk to make a paste, stirring until smooth. Add the rest of the milk and the remaining ingredients.
Preheat a large non-stick skillet to medium-high heat. Pour about 1/4 cup of the batter into the skillet, and quickly tilt the pan to spread it into a thin circle. Bake it until the top surface appears dry. Flip the pancake and bake it for another 15 to 20 seconds, or until it is golden brown.
The pancakes may be stacked and held in a warm oven until served. If a non-stick skillet is not used, it may be necessary to lightly oil the skillet between each pancake.
Roll or fold each pancake and serve with lingonberries. The batter may be made an hour ahead or even the night before. The recipe makes 8 large pancakes, (two servings).
Was this review helpful?
12 users found this review helpful
These were delicious, but I did add extra four after reading some reviews. I know they're...