Monday, March 2, 2009

Swedish Pancakes

3 eggs
1 ¼ cup milk
¾ cup flour
1 tbsp. sugar
½ tsp. salt

Beat eggs till thick and lemon-colored. Stir in milk.

Sift in dry ingredients; add to eggs mixture, mixing until smooth. Drop batter by tablespoon onto moderately hot buttered griddle. Spread batter evenly to make thin cakes. Turn when underside is light brown.

Spoon melted butter over; sprinkle with powdered sugar and stack.

Serve with fresh fruit.

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