Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Swedish Pancakes with Lingonberries
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- Level: Easy
- Total: 12 hr 30 min
- Prep: 12 hr
- Cook: 30 min
- Yield: 32 pancakes
- Level: Easy
- Total: 12 hr 30 min
- Prep: 12 hr
- Cook: 30 min
- Yield: 32 pancakes
Ingredients
Directions
- 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.
