Swedish Pancakes

Swedish Pancakes are lighter than traditional pancakes, make lots, your family will love them!

2 cups milk

4 eggs

1 Tbsp. canola oil

1 1/2 cups all-purpose flour

3 Tbsp. sugar

1/4 tsp. salt

raspberries

Seedless raspberry jam or fruit spread, warmed

whipped topping

In a blender, combine first 6 ingredients. Cover and process until blended.

Heat a lightly greased 8 inch non stick skillet, pour 1/4 cup batter into center.

Lift and tilt pan to evenly coat bottom. Cook until top appears dry, turn  and cook 15-20 seconds longer.

Repeat with remaining batter, adding oil to skillet as needed.

Stack pancakes with waxed paper or paper towels in between.

Reheat in microwave if desired.

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

Makes 20 pancakes

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