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Swedish Pancakes

Kraft Memeber Recipe
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Makes: 2 servings Total Time: 45 min
Category: Breakfast/Brunch Sub Category: Pancakes/Waffles

what you need
  • 1 cup milk
  • 2 tablespoons butter
  • 2 eggs, beaten
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • Lingonberries as topping (or syrup)
make it
Mix all wet and dry ingredients in separate bowls. Add wet to dry while stirring.

Heat pan/griddle to a little less than medium. Add vegetable oil to pan, about 2 tablespoons per pancake.

Pour batter into pan and fan out batter to all sides. Do not pour too much batter into the pan, only pour enough to cover the bottom of the pan. Once batter is not shiny, flip and cook for about 30 seconds on the other side. Roll up the thin pancake and drizzle with Lingonberries.
Swedish pancakes have been made by my father for decades and I enjoy making them for my own family.

I believe this recipe has been passed down about 3 generations, from my Great Grandfather from Sweden.

This recipe takes a lot of patience, but once it is mastered, it's wonderful!
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