Name: Lemon Swedish Pancakes
Ingredients: 3 eggs; 2½ cups milk; 1 tsp vanilla; 1½ cups flour; 3 Tbsp sugar; 2 tsp lemon zest; ½ tsp salt; butter; 1 cup lemon curd (store bought or homemade); whipped cream; fresh berries (I like blackberries or raspberries); powdered sugar

Ingredients

Units Scale

3 eggs
2 1/2 cups milk
1 tsp vanilla
1 1/2 cups flour
3 Tbsp sugar
2 tsp lemon zest
1/2 tsp salt
butter
1 cup lemon curd (store bought or homemade)
whipped cream
fresh berries (I like blackberries or raspberries)
powdered sugar

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Instructions

In a bowl, beat eggs with a mixer until thick and lemon colored. Add milk and vanilla, beat until combined
Add in flour, sugar, lemon zest, and salt. Beat until smooth (batter will be thin).
Heat a 10 inch non stick skillet, add in about 1 tsp butter to the skillet and coat the pan.
Pour ⅓ C of pancake batter into pan and tilt so that batter covers bottom of pan.
Cook until golden brown and flip, cook until other side is golden brown. About 1 minute each side.
Invert onto a square of parchment or waxed paper.
Repeat with remaining batter.
To serve, spread about 1-2 Tbsp of lemon curd on half of the pancake. Fold in half and then in half again.
Dust with powdered sugar and top with whipped cream and berries. Serves 4-6.