Image via Homeschooling Happy Honeybee
My family grew up eating tons of Swedish pancakes, with plenty of lingon berries. Yum. Usually we would eat them for lunch or dinner instead of breakfast. They make a great post-church lunch: quick, easy and filling!
Mom's Recipe for Swedish Pancakes:
2 1/2 cups milk
1 Tbl sugar
1 Tbl butter, melted
1 cup flour
Lingon berries for topping (can be purchased at IKEA or picked fresh in Sweden)
Syrup, powdered sugar, or other pancake topping of your choice
Beat the eggs, milk, sugar, butter and flour. Pour small amount onto a flat griddle (there is an actual pan used for swedish pancakes, but a crepe pan or even a large frying pan would suffice). Check after 1-2 minutes, and if ready, flip over. These cook up very thin, similar to crepes. Once cooked, top with lingon and roll it up. Enjoy!