Swedish Hotcakes

From the Nees/Andersen/McCarty Families

Read the original post here.

          Regular                                 Double              

• 3 eggs                                  6 eggs
• 1 1/4 Cups Milk                   2 1/2 Cups Milk
• 3/4 Cup Flour                      1 1/2 Cups Flour
• 1 1/2 Tablespoons Sugar     3 Tablespoons Sugar
• 1/2 Teaspoon Salt                1 Teaspoon Salt

1. Pre-heat a 10″ skillet on the stove on med-low to medium heat for at least 10 minutes.
2. Beat eggs well.  Add milk and whisk together.
3. In a separate bowl, combine the dry ingredients and whisk together.
4. Add the wet ingredients to the dry ingredients and whisk until well combined.
5. Spray the skillet with non-stick cooking spray.  Pour 1/4 cup of batter onto the skillet.  Immediately roll the skillet to coat the bottom of the pan to the edges.  Continue to roll for 5-6 seconds to make sure the batter is evenly distributed over the pan.
6. After 1 1/2 to 2 minutes, the edges of the hotcake should start to lightly brown and begin to lift from the sides of the pan – you will also notice most of the surface moisture on the hotcake is gone.  Carefully slide a spatula under the edge of the hotcake and run around the edge to loosen from the pan.  Slide the spatula completely under the hotcake and in one motion, flip the entire hotcake over.  If there are any wrinkles or folds, gently smooth them out with the spatula.  Continue cooking for 30-40 seconds.  Fold the hotcake in half, then in half again and remove to a platter or plate.  If your hotcake is too brown, lower the heat, if not done enough, increase cooking time or temperature.
7. Repeat the process until you have used all of the batter.  You may have to gently whisk the batter occasionally to keep it well mixed.
8. Keep cooked hotcakes warm in a low oven (170 deg F), covered with a kitchen towel, until ready to eat.
9. Serve with the topping, filling and/or garnish of your choice.
10. Cooled hotcakes can be refrigerated in a zip-top bag for up to 2 days or frozen for up to 2 months.

It’s actually a good idea to let the batter ‘rest’ for at least 1 hour before using, but it’s not required.  The batter can be made up to 24 hours in advance and stored, covered, in the refrigerator.  Mix well again before using.

Regular batch makes 8 – 10 hotcakes; double batch makes 16 – 20

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