2 C milk
4 eggs
1 TB veg. oil
1 1/2 C flour
3 TB sugar
1/4 tsp salt
Lingonberries or raspberries
seedless raspberry jam, warmed
whipped topping
In a blender, combine the first 6 ingredients. Cover and process until blended. Heat a lightly greased 8in nonstick skillet; pour 1/4 C batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook over med. heat until top appears dry; turn and cook 15-20 seconds longer. Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Fold pancakes into quarters; serve with berries, jam and whipped topping. Makes a lot! :)
Yield: 20 pancakes
Oh yum! These are incredible! I love these with raspberry jam or real maple syrup. We ate something similar in Holland. They would make these with any kind of topping you can imagine. Lots of different kinds of "pancakes" with meat and an assortment of veggies. I don't have any idea where I got this recipe but we have been making these for years.
Love Always,
Mommy
