3 eggs
1 1/4 cup milk
3/4 cup sifted flour
1 Tbsp. sugar
1/2 tsp. salt
Beat eggs until thick and lemon-colored. Stir in milk. Sift dry ingredients; add to egg mixture, mixing until smooth. Drop by Tablespoon onto moderately hot buttered griddle. Spread batter evenly to make thin cakes. Turn when underside is light brown. Spoon melted butter over, sprinkle with sugar; stack. Serve with lingonberry sauce.
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