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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