Swedish Pancakes

Submitted by United Church of God on Thu, 2011-03-03 10:00
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Description

a lightly sweetened pancake topped with berries and whipped cream

Summary

Yield
pancakes
Source

Peggy Moss, Ft. Wayne, Ind.

Prep time45 minutes

Ingredients

3 eggs
2 1⁄2Cupmilk
1 1⁄4Cupflour
1Tablespoonsugar
1⁄2Teaspoonsalt
2Tablespoonbutter (melted)
1⁄2Teaspoonvanilla extract
  strawberries (or lingonberries, frozen)
  whipped cream

Instructions

Combine eggs, milk, flour, sugar, salt, butter and vanilla in blender; blend until smooth. Heat a 10-inch non-stick skillet over medium heat until very hot. Lightly butter skillet and pour in exactly 1/2 cup of batter (important). Swirl pan with batter to expand to a thin layer. Cook until bubbles form and pancake is golden brown on the bottom, about 1 1/2 minutes. Flip turn and continue to cook for about 1 more minute. Remove from pan. It shouldn’t be necessary to add more butter to the pan for more pancakes.

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United Church of God
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