Swedish Pancakes with Raspberries
The defining aspect of Swedish pancakes is their superthin size. Make these small for a sweet Sunday morning treat. Berries appear often in Swedish food, both fresh, as atop these pancakes, and in sauces for savory dishes.
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
In a medium bowl, whisk the egg yolk, Splenda, vanilla, and salt. Alternately whisk in the milk and flour, stirring well after each addition, to make a thin, smooth batter.
Step 2
In another bowl, whisk the egg whites until they hold stiff peaks. Gently and quickly fold them into the pancake batter.
Step 3
Lightly coat a large nonstick skillet with cooking spray; place over medium- high heat. Drop about 2 tablespoons of batter into the skillet for each pancake. Cook as many pancakes at once as will fit comfortably, turning them when they are browned. Total cooking time is about 3 minutes per pancake. Serve with the berries.
