Norwegian Pancakes

These thin, flat pancakes are served folded or stacked with lingonberries and sweetened whipped cream. Any type of berry can be used in place of the lingonberry.

Recipe Ingredients:

6 large eggs
1 cup half-and-half (light cream)
3 cups milk
2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1 cup butter, melted
Swedish lingonberries
Sweetened whipped cream

Cooking Directions:

1. Beat eggs in large mixing bowl with electric mixer until creamy, about 1 minute. Add half-and half and milk; beat together.
2. Whisk flour, sugar, salt and nutmeg together; add to liquid ingredients and beat for 30 seconds. Gradually whisk in melted butter.
3. Using about 1/3 cup of batter per pancake, pour batter onto an ungreased hot griddle or non-stick frying pan. Fry until edges look dry and cooked, about 1 minute. Turn pancake, fry about 30 seconds until edges are lacy and lightly browned. Whisk batter occasionally to blend ingredients while cooking pancakes.
4. Pancakes may be folded on a warm plate or stacked flat in a warm oven. (Pancakes will be thin and flat.) Serve with Lingonberries and a dollop of whipped cream.

Makes 30 pancakes.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.