Swedish Pancakes with Lingonberries
c.1998, M.S. Milliken & S. Feniger, all rights reserved
- Total Time:
- 12 hr 30 min
- 12 hr
- 30 min
- 32 pancakes
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.
Recipe courtesy of Ellie Krieger