Swedish Pancakes With Lingonberries
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swedish | Frugal03 | 80 | Servings |
INGREDIENTS
| === BATTER === | ||
| 1 1/2 | c | All-purpose flour |
| 3 | c | Milk |
| 2 | Eggs | |
| 1 | T | Sugar |
| 1 | t | Salt |
| Butter or oil for frying | ||
| === GARNISH === | ||
| 1 | Jar Lingonberry preserves | |
| Confectioner's sugar | ||
| Butter |
INSTRUCTIONS
Beat the eggs and add the milk and flour gradually along with the sugar and salt. Heat a platt pan or small frying pan over low heat and brush with oil or butter. Stir the batter well and cook thin and light pancakes. Serve with butter, lingonberry preserves and a bit of confectioners' sugar. Comments: You really should find a Swedish Platt pan for this. It makes small pancakes, about 3-inches in diameter, which are very much enjoyed by the Scandinavian community. You can certainly make them in a larger form, but the little ones are so cute. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-14-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-10-1994 Recipe by: Jeff Smith - "The Frugal Gourmet" Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 26
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 8.4mg
Sodium: 35.3mg
Potassium: 17.4mg
Carbohydrates: 2.4g
Fiber: <1g
Sugar: <1g
Protein: <1g