Swedish Pancakes
8 eggs
4 cups milk
2 cups flour
1 stick butter
1 Tlbs. Sugar
1 tsp. salt
pinch of nutmeg
· In saucepan heat milk and butter just until butter is melted.
· Remove from heat and combine with remaining ingredients
· Mix with an eggbeater until smooth.
· Let batter sit in the refrigerator 24 hours.
· Heat 10-inch sauté pan over medium heat
· Grease only for the first pancake.
· Cook 3 minutes on the first side and 2 minutes on the second.
· Do not increase heat or pancake will burn.
· Serve with boysenberry or maple syrup and dust with powdered sugar.
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