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Swedish Pancakes

Holiday.Cook's picture
Ingredients
  Milk 2 Cup (32 tbs)
  Eggs 4
  Vegetable oil 1 Tablespoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Sugar 3 Tablespoon
  Salt 1⁄4 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Fried
Dish: 
Pancake
Interest: 
Holiday, Healthy
Ingredient: 
Raspberry
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

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