Swedish Pancakes
By
Peggy Moss, Ft. Wayne, Ind.
A lightly sweetened pancake topped with berries and whipped cream
Preparation time
45 minutes
Cooking time
0 minutes
Total time
45 minutes
Yield
12 Pancakes
Ingredients
3 eggs
2 1⁄2 cups milk
1 1⁄4 cups flour
1 tablespoon sugar
1⁄2 teaspoon salt
2 tablespoons butter (melted)
1⁄2 teaspoon vanilla 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.
Recipe Type(s)
