SWEDISH PANCAKES

    KNUTSSON

Yield 20 pancakes; (serves 4)

Ingredients:

2 Cups of Flour

11/2 Cups Milk

2 Tbsp Sugar

2 Eggs

6 Tbsp MELTED lightly salted Butter (substituting is not recommended)

6 Tbsp Coating butter (for skillets)

½ Tsp. Vanilla Extract

¼ Tsp. Salt (Salt is not required, if on a low sodium diet)

Maple Syrup (to liking)

Lingonberry Preserves (Very difficult to find an usually has high cost, preserves of any kind will substitute for Lingonberry) to liking

Procedure;

Combine flour, milk, sugar, eggs, and vanilla in a mixing bowl. Melt 4 Tbsp butter in skillets only, 2 Tbsp per skillet then add to rest of ingredients, and mix well.

At medium/high heat in 8” skillets, coat the pan with additional butter, the butter would have the sizzle after adding, then pour 1/4 cup of batter in each pan. Swirl batter to the edges of the pan. (If using a larger pans use more batter accordingly). Place on heat for 45 seconds to 1 minute (until pancake is light brown) turn over with spatula and return pan to heat for another 15 to 20 seconds. Place on plate and continue this procedure until batter had been used completely.
Prior to serving, top with Maple Syrup and Lingonberry Preserves to liking.

Other toppings are recommended and to taste.

From Craig.