|
Title: Swedish Pancakes with Lingonberries Categories: None Yield: 1 Servings 4 Eggs 4 c Milk 2 1/2 c Flour 1/2 c Sugar 1/4 ts Salt 1/2 c (1 stick) unsalted butter; -melted Oil for brushing griddle Preserved lingonberries; for -topping pancakes Sour cream; for topping -pancakes 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 |