Swedish Pancakes with Lingonberries
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 1 ½ | cups |
all-purpose flour
|
|
| 3 | cups |
milk
|
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
butter
or oil for frying |
*
|
| Garnish | |||
| 1 | jar |
fruit preserves
lingonberry |
* |
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Batter | |||
| 355 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1 | x |
butter
or oil for frying |
*
|
| Garnish | |||
| 1 | jar |
fruit preserves
lingonberry |
* |
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
butter
|
*
|
Directions
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.
