Swedish Pancakes
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 20 pancakes 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-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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