Swedish Pancakes

By norsegal8

These pancakes are traditionally served with lingonberries or lingonberry preserves, as a dessert following thursday Pea Soup. Swedish cooks use a special cast-iron pan called a plattpanna, which has seven shallow depressions, three inches in diameter. You can find these pans in Scandinavian gift shops and gourmet cookware stores. Otherwise, use an ordinary griddle and simply make small pancakes.

Ingredients

• 1/2 cup flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup milk
• 1/2 cup whipping cream
• 3 eggs
• 2 tablespoons butter, melted
• sour cream
• lingonberry, strawberry or raspberry preserves.

Preparation

Step 1

Combine the flour, sugar and salt in a mixing bowl. Stir in the milk , cream, eggs and melted butter and blend until smooth.

Brush the griddle with butter and place it over medium-high heat.

To form each pancake, drop 1 tablespoon of batter onto the griddle. After 1 to 2 minutes, when the edges begin to brown, turn each pancake over with a narrow spatula, and cook the other side for 1 to 2 minutes, or until golden. Serve immediatley with sour cream and preserves.