Swedish PancakesPosted: April 19, 2013
- 1 1/2 C flour
- 1/2 tsp salt
- 1 Tbsp sugar
- 8 eggs, beaten
- 3 C milk
- 3 Tbsp butter, melted
Mix flour, salt, and sugar in a bowl. Mix in eggs, milk, and butter. Whisk until smooth, batter will be thin. Bake on hot griddle, using about 1/2 C batter for each large pancake. Keep warm in oven at 250° until ready to serve.
Traditional: serve with Lingonberry jam
Easy: serve with lemon wedges and powdered sugar in a bowl…spoon on some sugar, squeeze the juice, delicious!
Xmas Breakfast: Have bowls of powdered sugar, lemon wedges, sliced strawberries, sliced banana, blueberries, and whipped cream. Be sure to serve with egg-bake.
Adapted from “All This…And Rye Bread, Too”
By Evelyn Sponberg Young