Beat eggs well. Add milk, a little at a time. Add sugar and salt. Sift in the flour, a little at a time, beat until batter is smooth. Pour batter thinly all over griddle using butter or oil so they won't stick. They will be quite thin. Carefully turn when underside is lightly browned and the top looks like it is a little dry. Cook on second side for only about 1 minute. Roll them like a jelly roll. Sprinkle with powdered sugar. Serve with butter, syrup or preserves.

For the Ligonberry Butter:

Mix 1/4 cup softened, but not melted butter with 1/2 Ligonberry jam.

(I like to mix butter or margarine with blackberry jam to serve on these -- good substitute for Ligonberry butter.)


These are just like the Swedish Pancakes my Grandma Bryan learned to make while working at the former Wiard's restaurant in Klamath Falls, OR. The owners were from Sweden and only shared the recipe with those they cared deeply about. My mother was given the recipe years later and she made them whenever company came as a special breakfast treat.

Mr Breakfast would like to thank MsSharonK for this recipe.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From Nicole

Rating (out of 5):

They came out excellent! Loved them! Will definitely be making them again. In replacement for the lingonberry butter, I used 1/2 cup of strawberry preserves jam, and just slightly blended it with 1/4 cup of the softened butter. I warmed it up and served it on top of the pancakes and sprinkled them with powdered sugar.

Comment submitted: 1/11/2012 (#13417)

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