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Pancake-Swedish Pancakes

Source of Recipe

From McCalls Cookbook 1963


List of Ingredients

1 1/4 cups unsifted all-purpose flour
2 tablespoon sugar
1/2 teaspoon salt
3 eggs
3 cups milk
1/4 cup butter or margarine, melted
Salad oil
1 jar ( 14 3/4 oz) lingonberries, undrained or 1 can (1 lb) jellied whole-cranberry sauce


Recipe

1. Sift flour with sugar and salt into medium bowl. With rotary beater, beat in eggs, milk, and butter until mixture is smooth.
2. Slowly heat Swedish iron pancake pan (or heavy frying pan or griddle) until a drop of water will sizzle and roll off. Brush lightly with oil.
3. Stir batter just before using. Pour 1 tablespoon into each section of pancake pan, tilting pan so batter covers each section completely (or use 1 tablespoon batter per pancake in frying pan or griddle).
4. When surface of pancakes bubbles, turn quickly, and brown other side. Keep warm while rest of pancakes cook.
5. Meanwhile, heat lingonberries slighly. Serve warm, with pancakes