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).
1⅔ cups (2½ cups) flour
¼ cup (6 Tbsp) butter, melted
2 cups (3 cups) unflavored soy milk
3 (5) eggs
3 tsp (1 Tbsp) sugar
½ tsp (¾ tsp) salt
If making the larger recipe, use the amounts in parentheses.
Beat eggs in 4 cup measuring cup. Add soy milk to about 2 cup (3 cup) mark 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. Turn pancakes as soon as they are puffed and full of bubbles but before all bubbles break. Bake other side until golden brown.