Recipe: Rolled Swedish Pancakes

ROLLED SWEDISH PANCAKES

1/2 cup plus 1 tablespoon sugar, divided use
2 tablespoons grated lemon peel
1 1/2 cups all-purpose flour
1/2 teaspoon salt
8 eggs
3 cups milk
3 tablespoons butter or margarine, melted
Sour cream and cherry preserves (for serving)

Combine 1/2 cup sugar and the lemon peel; set aside.

In a bowl, combine flour, salt and remaining 1 tablespoon sugar. Beat eggs, milk and melted butter; stir into dry ingredients and mix well.

Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; cook until set and lightly browned. Turn; cook 1 minute longer. Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm.

To serve, top with sour cream and preserves.

Makes 1 dozen
Source: Magazine recipe clipping: Tami Escher of Dumont, Minnesota, Taste of Home magazine, not dated