4 Eggs
4 c Milk
2 1/2 c Flour
1/2 c Sugar
1/4 ts Salt
1/2 c (1 stick) unsalted butter,
Melted
Oil for brushing griddle
Preserved lingonberries, for
Topping pancakes
Sour cream, for topping
Pancakes
Beat the eggs lightly in a large bowl, and add the milk, flour,
sugar, and salt while gently stirring until blended. Stir in the
melted butter. Cover the batter and refrigerate overnight or up to 2
days.
Heat a griddle and brush it lightly with oil. Pour a thin stream of
batter in a circle onto the hot griddle to make a 6-inch pancake.
(The pancakes should be very thin.) Cook pancake 20 seconds, flip,
and cook another 20 seconds until done.
Serve immediately, topped with lingonberries and a dollop of sour
cream.
Yield: 32 pancakes
TAMALESWORLD TOUR SHOW #WT1B04
Yields
4 servings