Swedish Pancakes


Makes 20 (3-inch) pancakes


1 cup milk
1 egg
1/2 cup all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
Melted butter
Lingonberry preserves* (or other berry preserves) or fresh berries
Sour cream

*Lingonberries are tart red berries that grow wild in the mountains of Scandinavia. The preserves are available at specialty food shops.


  1. Place milk, egg, flour, sugar and salt in food processor or blender; process until smooth.
  2. 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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