|Milk||2 Cup (32 tbs)|
|Vegetable oil||1 Tablespoon|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Lingonberries/Raspberries||1⁄2 Cup (8 tbs)|
|Seedless raspberry jam/Fruit spread||1⁄4 Cup (4 tbs), warmed|
|Whipped topping||1⁄4 Cup (4 tbs)|
In a blender, combine the first six in-gredients.
Cover and process until blended.
Heat a lightly greased 8-in nonstick skillet; pour 1/4 cup batter in- to 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.