Swedish Pancakes

Swedish Pancakes

3 well beaten eggs

1/2 cup sugar

1/2 tsp salt

3 cups milk

2 cups flour

3 Tbsp melted butter

In blender or mixer, add sugar, salt, milk and flour (added gradually) to the beaten eggs. Beat on low speed and add melted butter until smooth.

The pancakes are thin and disappear so fast we've not yet caught up enough to count them! Often we have to make two batches for our family -- then, if there are a few left, we cool them, put ice cream on each, roll them up and wrap individually in foil. Put in freezer.

Submitted by William D. Gibbs of Schofield, WI

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I don't know that I should be trusted to make breakfast. I used 3 cups of flour instead of the 2 the recipe called for. I did catch the mistake early and added some extra milk, but in the end the ratios were all off.

The pancakes were good, although I know they weren't what they should have been. I think I'll try again on Thursday and see how things go.

The Swedes usually serve their pancakes with fruit. After all, only America and Canada seem to have a massive fascination with maple syrup. Lingonberry preserves are very popular, but just about any berry can be found on a menu. Check it out if you get the chance.