Pancakes with Lingonberries (Sweden)
- 1 cup sifted flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 eggs, beaten
- 3 cups milk
- 1/3 cup butter
- Lingonberry preserves
- Sift flour, sugar and salt together. Add eggs and milk gradually. Stir until
thoroughly mixed. Let stand 1 to 2 hours.
- Heat a griddle, skillet or tempered Swedish pancake pan. Brush well with butter.
Spread hot cake batter thin. Brown on each side. Roll hot cakes.
- Serve with lingonberry preserves.
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