Saturday, August 8, 2009

Swedish Hotcakes

2 eggs
1 1/4 c. milk
1/4 c. wesson oil (any vegetable oil will do)

1 t. baking powder
2 T. sugar
1/2 t. salt
1 c. flour

Stir well until there are no lumps. Pour 1/3 cup of batter into heated, greased pan and swirl pan to form flat circle. When edges start to curl and small bubbles appear flip and cook on second side until gold.

Top with melted butter and cinnamon/sugar, or strawberries and whipcream, but the possibilities are endless.


Julie said...

What are these like? That's a lot of oil.

Emily Smith said...

Haven't made them... they just looked good.