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.
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
Sweetened whipped cream
- Beat eggs in large mixing bowl with electric mixer until creamy, about 1 minute. Add half-and half and milk; beat together.
- Whisk flour, sugar, salt and nutmeg together; add to liquid ingredients and beat for 30 seconds. Gradually whisk in melted butter.
- 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.
- 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.