Swedish Pancakes with Lingonberries

1. 1

   Beat the eggs lightly in a large bowl, and add the milk, flour, sugar, and salt while gently stirring until blended.

2. 2

   Stir in the melted butter.

3. 3

   Cover the batter and refrigerate overnight or up to 2 days.

4. 4

   Heat a griddle and brush it lightly with oil.

5. 5

   Pour a thin stream of batter in a circle onto the hot griddle to make a 6-inch pancake.

6. 6

   (The pancakes should be very thin.)

7. 7

   Cook pancake 20 seconds, flip, and cook another 20 seconds until done.

8. 8

   Serve immediately, topped with lingonberries and a dollop of sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.