About the Recipe
These are thin pancakes, Danish style, almost like crêpes. They're good for dessert or breakfast, with powdered sugar or fruit preserves (raspberry is traditional, but Leif likes apricot best).
3 (5) eggs
2 cups (3 cups) soy milk
1⅔ cups (2½ cups) flour
¼ cup (6 Tbsp) margarine, melted
3 tsp (1 Tbsp) sugar
½ tsp (¾ tsp) salt
Use plain amount for 6 pancakes, and amount in (parentheses) for 9 pancakes
Melt the margarine.
Beat eggs in 4 cup measuring cup. Add soy milk and beat. Add remaining ingredients to measuring cup in order listed, and beat until smooth.
Grease griddle or frying pan; heat until water drops skitter around.
Pour batter onto hot surface in thin layer. Turn pancakes as soon as they are full of bubbles but before all bubbles break. Bake other side until golden brown.
Use butter instead of margarine, and milk instead of soy milk, for a more traditional recipe, but one that's not suitable for someone with a milk allergy.