Swedish Pancakes
  • 3 large egg yolks
  • ⅓ cup granulated sugar
  • 1-1/2 cups whole milk
  • 1 cup all-purpose flour
  • ⅛ teaspoon salt
  • 3 large egg whites, beaten stiff
  • Oil and butter for pan
  • Topping:
  • Lingonberry jam or sauce, powdered sugar, or maple syrup
  1. In bowl of electric mixer, beat egg yolks with sugar until thick and lemon-colored. Add milk alternately with flour and salt.
  2. In another bowl, beat egg whites until stiff, then fold into milk mixture.
  3. On a large flat griddle over medium, heat some oil and butter until hot and sizzling. Using a ⅓ cup measure, scoop up the batter and pour carefully onto hot griddle. Cook, turning once, until each side is golden brown and cooked through, just a couple minutes per side. Repeat with remaining batter, working quickly as the batter will deflate.
  4. Serve the pancakes immediately either sprinkled with powdered sugar and topped with lingonberries, or with maple syrup.
Recipe by The Culinary Cellar at https://theculinarycellar.com/swedish-pancakes-lingonberries/