Swedish Pancakes

• 6 Tablespoons Melted Butter
• 3 whole Eggs
• 1 cup Milk
• 1 cup Cream
• 1 cup All-purpose Flour
• 1 dash Cardamom (optional)
• 1-1/2 cup Lingonberry Preserves
• 1 cup Fresh Whipped Cream

1. Bring all ingredients to room temperature, then melt the butter.
2. Mix all ingredients together kind of slowly so you don't get lumps in your batter.
3. Heat your griddle, and pour a little of the pancake batter on, thin it out with your spoon. When the pancake starts to look like it's firming up, it's time to flip it.
4. Let it cook another minute or so on the second side, then place on plate.
5. Cook the whole batch at once. The batter does not refrigerate well.
6. When all your pancakes are cooked, fold them into quarters to serve. Place them on the plates, usually 4 to a person (there will be extras) and top with a tablespoon of lingonberry preserves, sliced sugared strawberries or raspberries and a dollop of whipped cream.
7. ***WARNING!!!*** HIGHLY ADDICTIVE!!!

butter, eggs, milk, cream, allpurpose, cardamom, lingonberry, fresh whipped cream

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/swedish-pancakes/ (may not work)