| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swedish |
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <molony@scsn.net> on Mar 16, 1998
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