FoxBridge Bed & Breakfast

Swedish Pancakes: Breakfast-Brunch

Servings: 4

Prep time:50 min

Ingredients:

• 

  2 cup Milk

• 

  4 Eggs

• 

  1 teaspoon Canola Oil

• 

  1 & 1/2 cup Flour

• 

  3 tablespoon Sugar

• 

  1/4 teaspoon Salt

• 

  Lingonberries

• 

  Whipped Topping

Step 1:

In a blender, combine the first six ingredients. Cover and process until blended.

Step 2:

Heat a lightly greased 8-in non-stick skillet; pour a small amount of the batter onto the pan. Lift and tilt the pan until you can evenly coat the bottom. The pancake should be thin.

Step 3:

Cook until the top appears dry; the edges will be slightly browned & crisp. Flip the pancake and cook 15-20 seconds longer so the bottom is cooked. Place the pancake on a plate and cover with a paper towel.

Step 4:

Repeat with the remaining batter, adding oil to the skillet as needed. Stack the pancakes with paper towels between them.

* Note - I often turn the heat down after the first 2-3 pancakes. They cook faster as the pan gets warmer and can burn if you're not paying close attention.


Step 5:

Fold pancakes in half or in quarters on to a plate and serve with fresh fruit & whipped topping - if desired.