Served with lingonberries, these super-thin pancakes are truly elegant.
- 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
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.
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Recipe reprinted by permission of RDA Enthusiast Brands, LLC – &copy; 2014. All rights reserved.
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