2 cups milk
4 large eggs
1 tablespoon vegetable oil
1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon salt
Lingonberry jam (very traditional)
Seedless raspberry or strawberry jam
Whipped cream or non-dairy whipped topping, thawed
Melted butter and granulated or confectioners' sugar
In a blender, combine all ingredients (except toppings). Cover and process until blended.
Heat a lightly greased 8-inch nonstick skillet; pour 1/4 cup batter into center of skillet. 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. If needed, reheat pancakes in microwave. Serve with any of the suggested toppings.
Makes approximately 20 pancakes.
Spread warm jam over pancakes, and top with a dollop of sour cream, whipped cream or non-dairy whipped topping (thawed).
Roll pancakes up and spread with warm jam. If desired, top with a dollop of sour cream, whipped cream or non-dairy whipped topping (thawed).
Melted butter and a little sugar sprinkled over pancakes is very yummy too, (this is the way I like them).
Date: July 6, 2002