Swedish Pancakes

Serves 4

1¼ cup wheat/wholemeal flour ½ tsp salt

2 cups milk

3 eggs

3 tbsp of butter

TOPPING

250g raspberries or strawberries 2 tbsp sugar

Whipping cream

Mix flour and salt in a bowl. Add half of the milk and whisk to a smooth batter.

Add the rest of the milk, ¼ cup cold water and the eggs. Let set for about 30 minutes.

Melt half of the butter in a frying pan and whisk into the batter. Use the rest of the butter to fry thin pancakes.

Heat raspberries or strawberries with 1 tbsp water and sugar and boil for a few minutes while stirring. Remove from stove and cool.

Whip the cream until soft peaks forms.

Serve the pancakes with jam and whipped cream.

“THERE’S HARDSHIP IN EVERYTHING EXCEPT EATING PANCAKES.”

CHARLES H. SPURGEON