Some of my best memories of my Grandmother, were in the kitchen. One summer growing up I spent a week with my grandparents and she taught me quite a few recipes. We baked cookies, made candy, pickles and my favorite was Swedish Pancakes. These pancakes were good for any time of day…breakfast, dinner…it didn’t matter! When I came across this recipe for IHOP’s version of this classic, it brought back such good memories that I had to share it with you all. Enjoy !!!
- Beat eggs until very light.
- Sift together the flour, salt and sugar.
- Add half the milk and fold in flour, sifted with sugar and salt.
- Then add remaining milk, cream and butter.
- If consistency is too thick , add more milk.
- Using a hot griddle, ladle the batter onto the griddle creating a 5-6 inch diameter.
- These pancakes are thin and will only need a minute or two on each side.
- Place 2 tablespoons of lingonberry (Swedish cranberries) sauce on center of pancake and roll up like jelly roll.
- Serve sprinkled with confectioners sugar.