Served with lingonberries, these super-thin pancakes are truly elegant.

ingredients

  • 2 cups milk
  • 4 eggs
  • 1 tablespoon vegetable oil
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • Lingonberries or raspberries
  • Seedless raspberry jam or fruit spread, warmed
  • Whipped topping

directions

In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-inch nonstick skillet; pour 1/4 cup batter into the center of the skillet. Lift and tilt the pan to evenly coat the bottom. Cook until the top appears dry; turn and cook 15-20 seconds longer. Repeat with the remaining batter, adding oil to the skillet as needed. Stack the pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired.

Fold the pancakes into quarters; serve with berries, raspberry jam and whipped topping.

Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details.

Recipe reprinted by permission of RDA Enthusiast Brands, LLC – © 2014. All rights reserved.

RecID 4923

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.