| 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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