This is a great recipe if you’re looking for a different twist in your breakfast menu. Swedish pancakes are so versatile that you can use any type of filling to make the dish sweet and savory depending on your preference.
- 3 eggs
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 cups milk
- 3 tablespoons butter, melted additional butter (to cook crepes)
- Sugar, lingonberry preserve and sour cream (to garnish)
- To prepare pancakes, using a food processor, blend well all ingredients until you get a smooth creamy mixture.
- Pour a ladle’s worth of batter into a non-stick pan, making sure that you tilt the pan on all sides so that the batter evenly spreads.
- Once you see bubbles start to form in the center of the pancake, then it means that it’s ready to be flipped over
- Cook the other side until you get a light golden brown color
- Repeat this process until you have made use of all the batter available
- Serve the pancakes stacked on a plate then sprinkle the stack with sugar. Top the pancakes stack with lingonberry preserve and sour cream.
- You may even use other fillings like salmon and cheeses if to be served as a light dinner
Makes 8 – 12 thin pancakes
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