Traditional Swedish Pancakes

I found this recipe on RecipeZaar and immediately fell in love when the author stated that when she was in Sweden, the children would eat these pancakes with Rainbow Sherbet! Funny thing, we have Rainbow Sherbet in the freezer ... looks like we're having pancakes.

I altered the recipe just a bit, and I was very pleased with how they turned out.

Ingredients:

3 eggs

2 1/2 cups low-fat milk

1 1/4 cups flour

1/2 tsp. salt

3 Tb. sugar

4 Tb. butter, melted

Method:

In a large mixing bowl, beat the eggs with one cup of the milk. Warm the remaining milk in the microwave and add the melted butter to that milk to be used shortly.

Add the dry ingredients to the milk and egg mixture, blend until smooth.

Now add the warm milk and butter and stir just until blended. The mixture will be very runny, don't worry!

Get a good fry pan with a heavy bottom (or cast iron would be even better) and warm it on medium for several minutes before using. Brush oil on the bottom of the pan and then add 1/2 cup of batter. It will spread over the bottom of the pan, let it cook like this for 1-2 minutes, until the underside is lightly browned.

Then flip the pancake and let the other side cook for 1-2 minutes, until done.

Serve immediately, or keep warm in the oven until serving time.

As mentioned above, kids in Sweden eat these with Rainbow Sherbet. My husband and I chose lingonberry preserves and little sprinkle of powdered sugar. And one of the kids opted for maple syrup. Basically, anything goes!