Swedish Pancakes

**Recipe found in "Brand Name Cookbook", submitted by Susan Johnson of Lyons, Kansas.**

2 cups milk
4 eggs
1 Tbsp canola oil
1-1/2 cups flour
3 Tbsp sugar
1/4 tsp. salt
Optional: ground cinnamon or vanilla extract

Topping: Your choice! Fresh raspberries, lingonberries, preserves/jam, whipped cream, syrup....the possibilities are endless! Also, these pancakes look so nice when folded in quarters before serving.

In a blender, combine the first six ingredients. Cover and process until blended. Heat and lightly grease 8-inch nonstick skillet; pour 1/4 cup batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook for 15-20 seconds longer.
Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired.

Family Chef's substitutions: I put a little bit of vanilla in the batter. My family ate them in all different ways: my kids rolled the pancakes up like lefse, putting butter and cinnamon/sugar inside. I ate mine with maple syrup.

This recipe reminds me of crepes, so if you're looking for a fun breakfast that will please your whole family, this is it! Be sure to measure the batter (1/4 cup per pancake), because you don't want too much in the skillet. Also, I used a little bit of olive oil spray in between each pancake to ensure that it wouldn't stick. This recipe is very easy and the pancakes cook quickly, but since you can only really make one at a time, have the waxed paper or damp paper towels handy.

Family Chef's Grade: A