Bishop Farm Bed & Breakfast and Cottages

Rolled Swedish Pancakes: Breakfast-Brunch

Servings: 12

Prep time:15

Ingredients:

• 

  1/2 cup Sugar

• 

  2 tablespoons grated lemon peel

• 

  1 1/2 cups all - purpose flour

• 

  1/2 teaspoon salt

• 

  8 eggs

• 

  3 cups milk

• 

  3 tablespoons butter

• 

  sour cream and cherry preserves

• 

  1 tablespoon Sugar

Step 1:

Combine 1/2 cup sugar and lemon peel: set aside. In a bowl, combine flour, salt and remaining sugar. Beat eggs, milk and butter; stir into dry ingredients and mix well.

Step 2:

Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; cook until set and lightly browned. Turn; cook 1 minute longer.

Step 3:

Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm.

Step 4:

Top with sour cream and preserves. Yield: 1 dozen