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Recipe Summary

total:
30 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, stir flour, sugar, milk powder, and salt together. In another mixing bowl, combine eggs and water. Add to dry ingredients. Beat with a wire whisk or rotary beater until thoroughly combined and smooth.

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  • Heat a lightly greased 10-inch nonstick skillet with flared sides over medium heat until a drop of water sizzles.

  • For each pancake, pour about 1/4 cup batter into the pan. Tilt pan until batter coats the bottom of pan. Cook over medium heat until the tops appear dry and the bottoms are brown (1 to 1-1/2 minutes). Flip pancakes to brown other sides (20 to 30 seconds). Roll up pancakes or fold into quarters. Serve immediately with lingonberry or other jam and sour cream. Makes 16 servings.

Nutrition Facts

197 calories; fat 4g; cholesterol 59mg; saturated fat 2g; carbohydrates 37g; insoluble fiber 1g; protein 4g; vitamin a 41.2RE; vitamin c 1.8mg; sodium 45mg; calcium 40.4mg; iron 0.9mg.
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