Swedish Pancakes

  • 3 Eggs, separated
  • 3 C. Milk
  • 1 C. Flour
  • 2 1/2 tbsp. Sugar
  • 1/2 tsp. Salt
  • 4 tbsp. Melted Butter

Beat egg yolks slightly and add milk. Add sifted dry ingredients to egg mixture and beat well. Beat egg whites until stiff. Fold into mixture. Add melted butter. Let batter stand for 1/2 hour or more before baking. Pour into buttered 9″ x 13″ pan. Bake at 350 degrees for 40 to 45 minutes. Remove and serve at once with lingonberry or raspberry sauce or syrup.

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