Makes 20 (3-inch) pancakes
|1/2||cup all-purpose flour|
|Lingonberry preserves* (or other berry preserves) or fresh berries|
*Lingonberries are tart red berries that grow wild in the mountains of Scandinavia. The preserves are available at specialty food shops.
- Place milk, egg, flour, sugar and salt in food processor or blender; process until smooth.
- Heat griddle or large nonstick skillet over medium heat; brush with melted butter. Stir batter. For each pancake, pour 1 tablespoon batter onto hot griddle; spread batter with spatula to form thin 3-inch round pancake. Cook 2 minutes per side or until browned. (Brush griddle with additional butter as needed to prevent sticking.) Serve pancakes with preserves and sour cream.
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