Grandma's Swedish Pancakes
Beat eggs well. Add milk, a little at a time. Add sugar and salt. Sift in the flour, a little at a time, beat until batter is smooth. Pour batter thinly all over griddle using butter or oil so they won't stick. They will be quite thin. Carefully turn when underside is lightly browned and the top looks like it is a little dry. Cook on second side for only about 1 minute. Roll them like a jelly roll. Sprinkle with powdered sugar. Serve with butter, syrup or preserves.
- 3 large eggs
2 and 1/2 cups milk
1 cup flour
1 Tablespoon sugar
pinch of salt
Ligonberry butter (recipe below)
For the Ligonberry Butter:
Mix 1/4 cup softened, but not melted butter with 1/2 Ligonberry jam.
(I like to mix butter or margarine with blackberry jam to serve on these -- good substitute for Ligonberry butter.)
These are just like the Swedish Pancakes my Grandma Bryan learned to make while working at the former Wiard's restaurant in Klamath Falls, OR. The owners were from Sweden and only shared the recipe with those they cared deeply about. My mother was given the recipe years later and she made them whenever company came as a special breakfast treat.
Mr Breakfast would like to thank MsSharonK for this recipe.
Recipe number 2196. Submitted 10/27/2007.