SWEDISH PANCAKES WITH RASPBERRIES
The defining aspect of Swedish pancakes is their superthin size. Make these small for a sweet Sunday morning treat. Berries appear often in Swedish food, both fresh, as atop these pancakes, and in sauces for savory dishes.
Provided by Harley Pasternak, M.Sc.
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk the egg yolk, Splenda, vanilla, and salt. Alternately whisk in the milk and flour, stirring well after each addition, to make a thin, smooth batter.
- In another bowl, whisk the egg whites until they hold stiff peaks. Gently and quickly fold them into the pancake batter.
- Lightly coat a large nonstick skillet with cooking spray; place over medium- high heat. Drop about 2 tablespoons of batter into the skillet for each pancake. Cook as many pancakes at once as will fit comfortably, turning them when they are browned. Total cooking time is about 3 minutes per pancake. Serve with the berries.
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