Swedish Pancakes

  • 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

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