Swedish Pancake

Ingredients

• 2 cups milk

• 4 eggs

• 1 tablespoon canola oil

• 1-1/2 cups all-purpose flour

• 3 tablespoons sugar

• 1/4 teaspoon salt

• Lingonberries or raspberries

• Seedless raspberry jam or fruit spread, warmed

• Whipped topping

• Powder sugar

Directions

1. In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. 

2. Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired.

3. Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping or powder sugar.