3 eggs
1-1/4 c milk
3/4 c flour
1 T honey
1/2 tsp salt
1/2 tsp cardamon
1 tsp grated lemon peel
Beat the eggs until foamy. Gradually add the flour alternately with the milk. Add honey, salt, and spices, and beat three minutes more. Melt 2 T butter in a pie plate. Pour the egg mixture into the plate. Bake at 425 for 20-25 minutes. Serve immediately with maple syrup. One swedish pancake serves 3 to 4 at breakfast or brunch.
Gluten restrictions: use all purpose gluten-free flour instead of the regular flour in this recipe.
