Recipe of the Month – Swedish Pancakes

The Fenton History Center has an extensive collection of local cookbooks in its archives. This recipe comes from Falconer’s Bethlehem Lutheran Church Cook Book. It was printed in 1950.

by Mrs. Arthur Carlson

  • 1 cup flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 3 eggs
  • 3 cup milk

Sift flour into a bowl, add the sugar and salt. Add eggs and milk gradually, stirring until well blended. Heat pancake griddle and grease well. Beat batter again and pour into pancake pan, brown on both sides. Place on a hot platter and serve with lingonberries.

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