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Swedish Pancakes

When we spend the night at my mother-in-law's house, our kids beg her to make these crepe-like, Swedish pancakes for breakfast. They're a little lighter than traditional pancakes, so my family can eat a lot! —Susan Johnson, Lyons, Kansas
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    20 pancakes

Ingredients

  • 2 cups milk
  • 4 eggs
  • 1 tablespoon canola oil
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • Lingonberries or raspberries
  • Seedless raspberry jam or fruit spread, warmed
  • Whipped topping

Directions

  • In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. 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 or paper towels in between. Reheat in the microwave if desired.
  • Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.
Nutrition Facts
4 each: 309 calories, 10g fat (4g saturated fat), 183mg cholesterol, 217mg sodium, 41g carbohydrate (13g sugars, 1g fiber), 12g protein.

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