Rolled Swedish Pancakes

1. 1

   Combine 1/2 cup sugar and the lemon zest; set aside. In a large bowl, combine the flour, salt and remaining sugar. Beat the eggs, milk and butter; stir into dry ingredients and mix well.

2. 2

   Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when set and lightly browned. Cook 1 minute longer.

3. 3

   Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves.

* Per serving · 4 servings · Values may vary.

No additional tips available.