SWEDISH PANCAKES

Ingredients

• 2 cups milk
• 4 eggs
• 1 tablespoon canola oil
• 1-1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1/4 teaspoon salt
• Lingonberries or raspberries
• Seedless raspberry jam or fruit spread, warmed
• Whipped topping

Directions

• Inside a blender, combine the very first six ingredients. Cover and process until blended. Heat a gently greased 8-in. nonstick skillet pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Prepare until top seems dry turn and prepare 15-20 seconds longer.
• Repeat with remaining batter, adding oil to skillet when needed. Stack pancakes with waxed paper or sponges among. Reheat within the microwave if preferred.
• Fold pancakes into quarters serve with berries, raspberry jam and whipped topping.