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

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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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