Swedish Pancakes
Source: Taste of Home
A popular dish at Al Johnson's Restaurant in Door County, Sister Bay.
Lighter than traditional pancakes and when served with lingonberries
and whipped cream they are amazing!
Ingredients
- 2 c. milk
- 4 eggs
- 1 Tbls. canola oil
- 1-1/2 cups unbleached white all-purpose flour
- 3 Tbls. sugar
- 1/4 t. salt
- additional oil for frying
- butter, for serving (optional)
- sheets of waxed paper
Topping Choices
- jar of lingonberries (warm a small dish in microwave for a few seconds)
- fresh raspberries
- seedless raspberry jam or fruit spread, warmed (another alternative to lingonberries)
- whipped cream (homemade or purchase TruWhip and thaw)
Instructions
In a blender, combine milk, eggs, oil, sugar, flour and salt. Cover and process until blended.
Heat a lightly greased 10-in. nonstick skillet to medium heat (don't get too hot, turn heat down if needed).
Pour 1/3 cup batter into the center of the pan. Lift and tilt pan to evenly coat bottom. Cook until top appears dry (45 seconds to about 1 minute); then flip and cook 15-20 seconds longer.
Repeat with remaining batter, adding oil to skillet as needed.
Stack pancakes with between sheets of waxed paper. Reheat in the microwave if desired.
Fold pancakes into quarters and serve with a little butter, lingonberries or (raspberries or raspberry jam) and whipped topping.
Makes 15 pancakes
NOTE: You can use an 8-inch frypan as well, then use a 1/4 cup measuring cup to pour batter (will make 20 pancakes).
You can get jars of Lingonberries in your local grocery store as well
You can refrigerate leftovers and heat in microwave the next day.