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BRUNCH
& BREAKFAST MAIN DISHES:
Norwegian Pancakes
Norwegian Pancakes
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Top these light
pancakes with lingonberries, strawberry jam or syrup...
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3
large |
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eggs |
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1
cup |
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flour |
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1
tsp |
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salt |
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1 ½
cups |
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milk |
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2
Tbs |
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melted butter |
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1 |
In large
bowl, beat eggs well. Beat in flour and salt
until smooth. Add melted butter. Gradually beat
in milk. |
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2 |
In hot
nonstick skillet, fry ¼ cup batter at a time in
butter. If shape is not a concern, fry several
at a time on a large griddle. |
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3 |
To serve,
roll with a fork and top with lingonberries,
strawberry jam or syrup. |
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Servings: 6 |
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Cooking Tips |
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*You can use maple
syrup, but the fruit topping on these is much better! |
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RATE this Recipe
Ratings:
***Hey,
this one's a keeper- would
make it again. "These remind me of the Swedish pancakes
that my grandmother used to make. We used lingonberry jam and a
little powdered sugar."
-Hibbing, MN
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