Recipe: Swedish Pancakes

Serves 8

- 3 eggs

- 2 cups half-and-half, divided

- 1 cup plus 3 tablespoons flour

- 6 tablespoons unsalted butter, melted and slightly cooled

- ¾ teaspoon salt

- 1 cup lingonberry preserves (see Kitchen Note)

1. Beat the eggs and ¼ cup of the half-and-half together with a whisk for 3 minutes. Slowly add the flour, whisking until completely smooth. Add the remaining half-and-half, the melted butter and salt. (The batter will be thin.)

2. Heat a large nonstick skillet or griddle over medium-high heat. Pour about 2 tablespoons batter for each pancake, shaping the pancake with a spatula. (It is easiest to scoop the batter with a ¼ cup dry measure.) Each should form about a 4-inch circle. When the edges have browned lightly and the top appears almost dry turn and cook for another minute. Hold in a warm oven while cooking the remaining pancakes.

3. Serve the pancakes with the lingonberry preserves.

Times Kitchen Note: Lingonberry preserves may be difficult to find. We discovered a brand from Sweden, Felix Lingonberries, at QFC in University Village.

Data per serving:

Calories 364

Protein 6g

Fat 18g

Carbohydrates 45g

Sodium 253mg

Saturated fat 11g

Monounsaturated fat 5g

Polyunsaturated fat 1g

Cholesterol 127mg