SWEDISH PANCAKES

By sarey

Ingredients

• 2 C MILK
• 4 EGGS
• 1 T CANOLA OIL
• 1-1/2 C FLOUR
• 3 T SUGAR
• 1/4 t SALT
• RASPBERRIES
• SEEDLESS JAM , WARMED
• WHIPPED TOPPING

Preparation

Step 1

IN A BLENDER, COMBINE THE FIRST 6 INGREDIENTS. COVER AND PROCESS UNTIL BLENDED. HEAT A LIGHTLY GREASED 8 INCH NONSTICK SKILLET; POUR 1/4 C BATTER INTO CENTER OF EACH. LIFT AND TILT PAN TO EVENLY COAT BOTTOM. COOK UNTIL TOP APPEARS DRY; TURN AND COOK 15-20 SECONDS LONGER

REPEAT WITH REMAINING BATTER, ADDING OIL TO SKILLET AS NEEDED. STACK PANCAKES WITH WAXED PAPER. REHEAT IN MICROWAVE IF DESIRED

FOLD PANCAKES INTO QUARTERS; SERVE WITH BERRIES, JAM AND WHIPPED TOPPING