Recipe for cooking pancakes with lingonberries
Recipes from Norway, Sweden and Finland :: Scandinavian Breakfasts
1 c. sifted flour 2 Tbsp. sugar 1/4 tsp. salt 3 eggs, beaten 3 c. milk 1/3 c. butter Lingonberry preserves Sift flour, sugar and salt together. Add eggs and milk gradually. Stir until thoroughly mixed. Let stand 1 to 2 hours. Heat a griddle, skillet or tempered Swedish pancake pan. Brush well with butter. Spread hot cake batter thin. Brown on each side. Roll hot cakes. Serve with lingonberry preserves.
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