Swedish pancakes with lingonberries
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 4 | cups | Milk |
| 2½ | cup | Flour |
| ½ | cup | Sugar |
| ¼ | teaspoon | Salt |
| ½ | cup | (1 stick) unsalted butter, |
| Melted | ||
| Oil for brushing griddle | ||
| Preserved lingonberries, for | ||
| Topping pancakes | ||
| Sour cream, for topping | ||
| Pancakes | ||
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.
Yield: 32 pancakes
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