Swedish Pancakes with Raspberries

Name: Swedish Pancakes with Raspberries
Yield: Serves 2
Ingredients: 1 large egg yolk; 2 tablespoons Splenda or other sugar substitute; 1 teaspoon vanilla extract; Pinch of salt; 1 cup nonfat milk; 1/2 cup whole-wheat flour; 3 tablespoons white flour; 3 egg whites; 1 cup fresh raspberries

By Harley Pasternak, M.Sc. and Laura Moser

February 28, 2011

Image may contain Plant Food Produce Vegetable Bean Lentil Dish and Meal

Swedish Pancakes with RaspberriesCookbook cover image courtesy of Random House

The defining aspect of Swedish pancakes is their superthin size. Make these small for a sweet Sunday morning treat. Berries appear often in Swedish food, both fresh, as atop these pancakes, and in sauces for savory dishes.

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