SWEDISH PANCAKES
Provided by Craig Claiborne
Categories dessert, side dish
Time 1h30m
Yield About 54 pancakes, 8 to 10 servings
Number Of Ingredients 7
Steps:
- Put the eggs in a bowl and beat lightly with a wire whisk. Add the flour and beat until well blended. Stir in the milk and sugar and cover. Let stand at room temperature for one hour.
- Fill the seven indentations of a Swedish pancake skillet with equal portions of the butter and heat until melted.
- Pour the melted butter into the batter. Stir the batter.
- Fill each indentation with one tablespoon of batter. Cook until brown on the bottom. Turn and brown the second side. Continue making pancakes until all the batter is used; keep pancakes warm in oven at very low temperature. Serve with cloudberries and whipped cream.
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