SWEDISH PANCAKES
When we spend the night at my mother-in-law’s house, our kids beg her to make these crepelike pancakes for breakfast!
—SUSAN JOHNSON LYONS, KS
START TO FINISH: 20 MIN. • MAKES: 20 PANCAKES
2 cups milk
4 eggs
1 tablespoon canola oil
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
Lingonberries or raspberries
Seedless raspberry jam or fruit spread, warmed
Whipped topping
1. In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick 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.
2. Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired.
3. Fold the pancakes into quarters; serve with berries, raspberry jam and whipped topping.
PANNKAKOR
Swedish pancakes are known as pannkakor in Sweden. The batter is a little thinner than for crepes and trickier to turn over. Lingonberries are the traditional topping, but sometimes the pancakes are topped with ice cream.