Linda whipped these babies up in no time, and they were delicious every time. This versatile lil' pancake can be topped with anything you've got in the fridge, from fresh fruit to home made jam. From the Better Homes & Gardens recipes.
- 3 eggs
- 1 1/4 cups milk
- 3/4 cup sifted all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Beat eggs till thick and lemon-colored. Stir in milk. Sift dry ingredients; add to egg mixture, mixing till smooth. Drop by tablespoons onto moderately hot buttered griddle (or use special Swedish griddle).
- Spread batter evenly to make thin cakes. Turn when underside is light brown. Spoon melted butter over; sprinkle with sugar; stack.
- Top with whatever you'd like: fresh fruit sliced, home-made jam or cherry or raspberry sauce.