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Print this recipe   Swedish Pancakes 3 eggs 2 1/2 cups milk 1 1/4 cups flour 2 Tbsp. sugar 1 tsp. vanilla extract 1/4 tsp. salt 3 Tbsp. butter, melted Fresh strawberries or raspberries Powdered sugar Preheat a large skillet or griddle at medium-high heat. Place all ingredients in a blender container and blend until smooth. Lightly butter the pan and pour about 1/2 cup of the batter into the center, swirling to make a large circle, about 8 inches in diameter. Cook until bubbles form and the pancake is golden brown on the bottom. Flip the pancake and cook for 1 minute on the other side. Remove from the skillet, add a little more butter to the pan and continue making pancakes. Fold each pancake into quarters. Top with the fresh raspberries or strawberries, and powdered sugar. Add your favorite breakfast recipe to our collection   © 2001-2008 BakingBits.com All rights reserved.   TidBits Special Requests For anyone on an egg-free diet these recipes are sure to please. Cocoa Fudge Cookies Apple Muffins Wacky Cake Banana Bread Mango Crisp Surprise Cookies What's New Virtually fat free, these Low Fat Banana Scones are made without any added fat but the yogurt, cinnamon and banana give them lots of flavor. Taste This! Whoopie pies have been a New England tradition for years. Now, get them delivered straight to your door when you order from Wicked Whoopies.