Swedish Pancakes

1. 1

   Put the eggs in a bowl and beat lightly with a wire whisk.

2. 2

   Add the flour and beat until well blended.

3. 3

   Stir in the milk and sugar and cover.

4. 4

   Let stand at room temperature for one hour.

5. 5

   Fill the seven indentations of a Swedish pancake skillet with equal portions of the butter and heat until melted.

6. 6

   Pour the melted butter into the batter.

7. 7

   Stir the batter.

8. 8

   Fill each indentation with one tablespoon of batter.

9. 9

   Cook until brown on the bottom.

10. 10

    Turn and brown the second side.

11. 11

    Continue making pancakes until all the batter is used; keep pancakes warm in oven at very low temperature.

12. 12

    Serve with cloudberries and whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.