Swedish Pancakes With Lingonberries

Recipe Ingredients

4		Eggs
4 cups	948ml	Milk
2 1/2 cups	156g / 5.5oz	Flour
1/2 cup	99g / 3.5oz	Sugar
1/4 teaspoon	1.3ml	Salt
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - melted
		Oil - for brushing griddle
		Preserved lingonberries - for topping pancakes
		Sour cream - for topping pancakes

Recipe Instructions

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.

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.

Serve immediately, topped with lingonberries and a dollop of sour cream.

This recipe yields 32 pancakes.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B04 broadcast 02-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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