Super Strawberry Pancakes
Thaw two 10 ounce packages frozen strawberries; drain.
Fill each Swedish Pancake with spoonful of strawberries and roll up.
Arrange three pancakes for a serving.
Sift powdered sugar over.
Add a puff of whipped cream and a berry.
Swedish Pancakes: Beat 2 eggs just to blend; add 1 cup light cream.
Sift in 1/2 cup sifted enriched flour, 1 1/2 teaspoons sugar, and 1/4 teaspoon salt; beat smooth with rotary beater.
Let stand at least 2 hours, so batter thickens.
Heat electric griddle or skillet to 375Â° or till drop of water will dance on surface.
Beat batter again.
Use 2 tablespoons batter for each cake.
Brown on both sides.(it difficult to turn pancakes, loosen edge with spatula; lift pancake with fingers,peeling it off griddle.)
Roll pancakes; place on ovenproof platter; cover.
Keep warm in slow oven (300Â°).
Make Super Strawberry Pancakes.
Or serve with Lingonberry Butter.
Lingonberry Mutter: Whip 1/4 pound slightly softened butter with electric mixer or wooden spoon till fluffy.
Fold in 1/2 CUP drained canned lingonberries (or 1/2 cup drained whole cranberry sauce).