Swedish Pancakes

These crepe-like pancakes are lighter than your usual breakfast fare.

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"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 J., Lyons, Kansas

Preparation time: 5 minutes
Cooking time: 25 minutes

You Will Need
2 cups milk
4 eggs
1 tablespoon vegetable oil
1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
Lingonberries or raspberries
Seedless raspberry jam or fruit spread, warmed
Whipped topping


What to Do
1. In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.

2. 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.

3. Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.

Yield: 20 pancakes

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