1. Allow eggs and milk to rise to room temperature. 2. Beat eggs until frothy; slowly add milk. 3. Blend in each ingredient separately. 4. Add the flour 1 tablespoons. 5. at a time; add the butter last. 6. (Batter will be thin and may contain lumps- not to worry!) Heat griddle or skillet on medium to med -lowheat. 7. Add a small amout of butter and swirl around. 8. Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly. 9. Cook until golden and remove to plate. 10. Note: You may keep stacks warm in the oven on low while you cook a bunch of these up. 11. Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar. ---------------------------------------------------------------------------
Nutrition
Ingredients
