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Swedish Dessert Pancakes

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  Eggs 3
  Milk 1 1⁄4 Cup (20 tbs)
  Sifted all purpose flour 3⁄4 Cup (12 tbs)
  Sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Lingonberry sauce 1 Teaspoon

Beat the eggs till thick and lemon-colored.
Stir in milk.
Sift together dry ingredients; add to egg mixture, mixing until smooth.
Drop small amount of batter (1 tablespoon for 3-inch cakes) onto moderately hot, buttered griddle (or bake on special Swedish griddle).
Spread batter evenly to make thin cakes.
Turn when underside is delicately browned. (To keep first pancakes warm, place them on towel-covered baking sheet in very slow oven.)

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