Bishop Farm Bed & Breakfast and Cottages
Rolled Swedish Pancakes: Breakfast-Brunch
1/2 cup Sugar
2 tablespoons grated lemon peel
1 1/2 cups all - purpose flour
1/2 teaspoon salt
3 cups milk
3 tablespoons butter
sour cream and cherry preserves
1 tablespoon Sugar
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.
Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; cook until set and lightly browned. Turn; cook 1 minute longer.
Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm.
Top with sour cream and preserves. Yield: 1 dozen