We're taking a page out of Malibu Farm's Helene Henderson's delicious cookbook The Swedish Table. It's surprising how simple these delicious brunch specialities are to make. And while we'll still defer to Helene's team over on the Malibu pier, it's nice to try our hand at dishes every once in a blue moon (or in this case a rainy day).
"Served with sprinkled sugar, lingonberry preserve, and sour cream..."
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 cups milk
3 tablespoons butter, melted
sugar, lingonberry preserve, and sour cream (to garnish)
'Blend all ingredients in a food processor until combined. Heat a 7-inch nonstick or cast iron skillet until hot. Add a small amount of butter and immediately pour in one ladle full of batter; quickly tilt pan to spread batter evenly over the bottom. When pancake edges are dry and bubbles begin to appear in the center, flip it with a spatula and cook the other side until lightly brown. Repeat with the remaining batter, stacking the pancakes on a plate.'