Swedish Pancakes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

When we spend the night at my mother-in-law’s house, our kids beg her to make these crepe-like pancakes for breakfast.  They’re a little lighter than traditional pancakes, so my family can eat a lot!

           Susan Johnson                                                                                  Lyons, Kansas

Swedish Pancakes Recipe

Swedish Pancakes

2 cups milk

4 eggs

1 Tbsp. canola oil

1 ½ cups flour

3 Tbsp. sugar

¼ tsp. salt

Lingonberries or raspberries

Seedless raspberry jam or fruit spread, warmed

Whipped topping

In a blender, combine the first 6 ingredients.  Cover and process until blended.  Heat a lightly greased 8 inch nonstick skillet; pour ¼ cup batter into center of each.  Lift and tilt pan to evenly coat bottom.  Cook until top appears dry; turn and cook 15-20 seconds longer.

Repeat with remaining batter, adding oil to skillet as needed.  Stack pancakes with waxed paper or paper towels in between.  Reheat in the microwave, if desired.  Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.         20 pancakes

 

(Recipe for Broccoli Soup was on www.tasteofhome.com, 2014)