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Author Notes: We always ate this for dinner whenever my father was out of town. Swedish pancakes aren't traditionally eaten with maple syrup. My favorite way to eat these is to roll up each pancake with butter and sugar, but sour cream and lingonberry sauce is also great. —Xcskier20
- 3 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1 cup flour
- 1 pinch salt
- 1/4 cup butter
- Heat a large skillet over medium heat.
- Combine eggs, milk, cream, sugar and salt. Add in flour and whisk until the batter isn't lumpy.
- Add a generous tablespoon of butter to the skillet and drop a large ladle of batter, swirling the batter to make a very thin pancake.
- Flip the pancake when the edges look cooked and the middle is bubbling. Cook the pancake until golden brown. Repeat the process with remaining batter.
- Serve the panckes rolled up with butter and sugar, or with sour cream and lingonberries.
- 1 quart lingonberries
- 1/4 cup water
- 1 cup sugar
- Add berries, water and sugar to a food processor and puree until chunky.
- Heat in a small saucepan over medium high heat, stirring frequently, until the sauce reaches 248 degrees F.
- Remove from heat and let cool.
- This recipe was entered in the contest for Your Best Holiday Breakfast
- This recipe was entered in the contest for Your Best Pancakes
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.