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Grandma Kay's Swedish Pancakes

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“Once you get a taste for these, you're going to want them. You're going to want them a LOT. Kids really go for them. Serve these with Lingonberry preserves, they taste really scrumptious!”
READY IN:
40mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Allow eggs and milk to rise to room temperature.
  2. Beat eggs until frothy; slowly add milk.
  3. Blend in each ingredient separately.
  4. Add the flour 1 tablespoons.
  5. at a time; add the butter last.
  6. (Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat.
  7. Add a small amout of butter and swirl around.
  8. Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly.
  9. Cook until golden and remove to plate.
  10. Note: You may keep stacks warm in the oven on low while you cook a bunch of these up.
  11. Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar.

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