Swedish Pancakes
These light, crispy pancakes are just as delicious at breakfast served with exotic jams or with caviar at the cocktail hour, just as long as they are warm and fresh.
1 Egg, lightly beaten
3/4 cups Milk
1/4 teaspoons Salt
1/2 cup All-purpose flour
1 teaspoon Baking powder
1 tablespoon Sugar
2 tablespoon Butter, melted
Lingonberry jam
Sour cream for garnish
In a large bowl, beat the egg together with the milk, salt, flour, baking powder and sugar until smooth. Stir in the butter. Preheat a large skillet over medium heat until a drop of water sizzles. Pour 2 tablespoons of the batter on the pan and cook the pancakes for about a minute on each side or until golden and crisp. Serve immediately with jam or jelly and sour cream. Makes 20 pancakes.
