Recipe: Copycat IHOP Swedish Pancakes

COPYCAT IHOP SWEDISH PANCAKES

1 1/2 cups sifted flour
1 tbsp. sugar
1/2 tsp. salt
3 eggs, beaten until very light
1 cup milk, divided use
1/2 cup cream (or milk)
2 tbsp. butter, melted
2 cups lingonberry sauce (I use red currant jelly)
Confectioner's sugar

Then sift together the flour, sugar and salt; set aside.

Combine the eggs and half the milk. Fold in flour mixture then add remaining milk, cream and butter. If consistency is too thick, add more milk.

Using a hot griddle, ladle the batter onto the griddle creating a 5-6 inch diameter. These pancakes are thin and will only need a minute or two on each side.

Place 2 tablespoons of lingonberry (Swedish cranberries) sauce on center of pancake and roll up like jelly roll. Serve sprinkled with confectioner's sugar.

Adapted from source: ChefTom