Swedish Pancakes with Lingonberries |
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Prep Time: 720 Minutes Cook Time: 30 Minutes |
Ready In: 750 Minutes Servings: 32 |
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Ingredients:
4 eggs |
4 cups milk |
2 1/2 cups flour |
1/2 cup sugar |
1/4 teaspoon salt |
1/2 cup (1 stick) unsalted butter, melted |
oil for brushing griddle |
preserved lingonberries, for topping pancakes |
sour cream, for topping pancakes |
Directions:
1. Beat the eggs lightly in a large bowl, and add the milk, flour, sugar, and salt while gently stirring until blended. Stir in the melted butter. Cover the batter and refrigerate overnight or up to 2 days.
2. Heat a griddle and brush it lightly with oil. Pour a thin stream of batter in a circle onto the hot griddle to make a 6-inch pancake. (The pancakes should be very thin.) Cook pancake 20 seconds, flip, and cook another 20 seconds until done.
3. Serve immediately, topped with lingonberries and a dollop of sour cream.
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