Quick look
- prep 5 min cook 25 min
- Yield 20 pancakes
Ingredients
- 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
- 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.
