Swedish Pancakes Recipes

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My garden is viewing signs of formation and so is my kitchen! Yellow period is here and today's recipe for Norse Pancakes is the perfect for a fountain breakfast or Easterly brunch.

I've been unshoed up on lemon curd lately and I retributive can't seem to get sufficiency of it.  Today's direction for Norse Yellow Pancakes is the perfect way to put both of that citrus curd to use.  Yellow Curd is also a material ingredient in this Yellowness Foldover Beverage Bar which is awful!  Be sure and economize any lemon curd for my competitor springtime/Easter pie too -Lemon Curd Ice Emollient Pie.Pancakes piddle such a yummy treat for breakfast.

INGREDIENTS

• 1½ C all purpose flour
• 3 Tbsp granulated sugar
• 2 tsp lemon zest
• ½ tsp salt
• 3 eggs
• 2½ C milk
• 1 tsp vanilla
• butter, melted
• 1 C lemon curd
• Sweetened Sour Cream
• 1 C whipping cream
• ½ C sour cream
• 2 Tbsp brown sugar
• fresh raspberries
• powdered sugar

INSTRUCTIONS

1. In a bowl combine flour, sugar, lemon peel and salt.
2. In mixer beat eggs on medium speed until thick and lemon colored.
3. Add milk and vanilla, beat to combine
4. Add in flour mixture and beat until smooth(batter will be thin)
5. Heat a 10 inch non stick skillet, brush with melted butter.
6. Pour ⅓ C of pancake batter into pan and tilt so that batter covers bottom of pan.
7. Cook until golden brown and flip, cook until other side is golden brown. About 1 minute each side.
8. Invert onto paper towels.
9. Repeat with remaining batter.
10. To serve, fold pancake in half, spread with 1 Tbsp lemon curd and fold in half again.
11. Dust with powdered sugar and serve with fresh raspberries and sweetened sour cream.

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