4 Eggs
4 c Milk
2 1/2 c Flour
1/2 c Sugar
1/4 ts Salt
1/2 c (1 stick) unsalted butter;
-melted
Oil for brushing griddle
Preserved lingonberries; for
-topping pancakes
Sour cream; for topping
-pancakes
TAMALESWORLD TOUR SHOW #WT1B04, SCANDINAVIA – STOCK YOUR PANTRY, PANCAKES &
BLINTZES
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.
Yield: 32 pancakes
Yields
1 Servings