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Swedish Pancakes

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Yield: 20 pancakes

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

RECIPE 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

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DIRECTIONS

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

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

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Recipe reprinted by permission of Reiman Publications, LLC - © 2002. All rights reserved.
Date Added: 01/01/2008

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Rating:

by: Andre, PA

Reviewed: 04/13/2013

Just like my Grandma used to make!

Delicious! I wrap strawberry jam, honey, lingonberry jam, or any type of fresh fruit in these - breakfast from heaven! Suggestion: my grandmother used to sperad a tiny amount of butter on each pancake, so that when you stack 'em they don't stick to each other.

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