Swedish Pancakes

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

[quicklook-recipe prep_time=”5 min” cook_time=”25 min” serves=”” details=”Yield 20 pancakes” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2 cups milk
  • 4 eggs
  • 1 tablespoon vegetable oil
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar

[/ingredients-left]
[ingredients-right]

  • 1/4 teaspoon salt
  • Lingonberries or raspberries
  • Seedless raspberry jam or fruit spread, warmed
  • Whipped topping

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping. [/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest