Swedish Pancakes with Lingonberries

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Swedish Pancakes with Lingonberries Ingredients

4 Eggs	1/2 c (1 stick) unsalted butter;
4 c Milk	Oil for brushing griddle
2 1/2 c Flour	Preserved lingonberries; for
1/2 c Sugar	Sour cream; for topping
1/4 ts Salt

Instructions for Swedish Pancakes with Lingonberries

TAMALESWORLD TOUR SHOW #WT1B04, SCANDINAVIA - STOCK YOUR PANTRY, PANCAKES & BLINTZES Beat the eggs lightly in a large bowl, and add the milk, flour, sugar, and salt while gently stirring until blended. Stir in the melted butter. Cover the batter and refrigerate overnight or up to 2 days. Heat a griddle and brush it lightly with oil. Pour a thin stream of batter in a circle onto the hot griddle to make a 6-inch pancake. (The pancakes should be very thin.) Cook pancake 20 seconds, flip, and cook another 20 seconds until done. Serve immediately, topped with lingonberries and a dollop of sour cream. Yield: 32 pancakes Posted to recipelu-digest by molony on Mar 16, 1998

Main Ingredient: CakeCuisine: Uncategorized

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