In a medium sized mixing bowl, beat yolks until thick. In a separate bowl, sift together flour, salt and sugar. Add the sugar mixture and milk into the egg yolks incrementally. Stir in the sour cream.
In a medium sized mixing bowl, beat egg whites until stiff but not dry. Fold the egg whites into the batter.
Heat skillet or griddle to a high temperature. Place a small amount of oil on the skillet and pour about 1 T of batter onto the skillet and spread the batter out evenly. Brown the pancakeon one side, flip pancake over when bubbles appear on the surface. Brown on the other side. Repeat process with remaining batter.
Serve with whipped cream and lingonberry sauce if desired.
Originally Submitted
3/28/2012
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