Swedish Pancakes

Name: Swedish Pancakes
Yield: 6
Ingredients: 3 eggs; 1 cup Mountain High® original or lowfat plain yoghurt; 3/4 cup milk; 1 cup all-purpose flour; 1/2 teaspoon salt; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 1 tablespoon vegetable oil; 2 cups Vanilla Mountain High® Yoghurt Cheese*; 1/2 cup any flavor preserves; 2 teaspoons powdered sugar

6 Servings
370 Calories per Serving

These filled pancakes make a lovely breakfast for guests. Yoghurt Cheese can be easily made by straining our regular yoghurt overnight. Melting the preserves makes it easier to distribute them over the finished pancakes.

Ingredient List

Pancakes:

3 eggs
1 cup Mountain High® original or lowfat plain yoghurt
3/4 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 tablespoon vegetable oil

Filling and Garnish:

2 cups Vanilla Mountain High® Yoghurt Cheese*
1/2 cup any flavor preserves
2 teaspoons powdered sugar

Preparation

Place eggs, yoghurt, and milk in blender container. Cover and blend on medium. Add flour, salt, granulated sugar, vanilla, and oil. Cover and blend again until smooth.
Brush 10-inch nonstick skillet lightly with oil. Heat over medium heat. Pour 1/4 cup of batter into the skillet and allow it to spread to form a large pancake (tilt pan, if needed, to swirl batter evenly around pan). Cook until bubbles on surface finish popping and bottom of pancake is golden brown, about 2 to 3 minutes.
Flip pancake with a long flexible spatula and finish cooking on other side, about 2 minutes. Transfer pancake to a warm platter and cover and store in oven to keep warm. Cook rest of batter the same way, to make 12 pancakes.
Meanwhile, in small microwavable measuring cup, microwave preserves uncovered on High about 30 seconds. Stir until smooth. Lay each pancake on a flat surface, place about 3 tablespoons of Vanilla Mountain High® Yoghurt Cheese down the middle and roll it up. To serve, place two pancakes on a plate, seam-side down. Drizzle pancakes with preserves. Sprinkle with powdered sugar.

Tips

*To make Vanilla Mountain High® Yoghurt Cheese, line large colander with flat-bottomed paper coffee filters; place colander in bowl. Spoon 2 containers (32 oz each) Mountain High® original, lowfat or fat free vanilla yoghurt into lined colander.
Cover strainer and bowl; refrigerate at least 12 hours. Discard whey (liquid) in bowl. Unmold cheese with strainer onto plate. Remove strainer; peel away coffee filter. Cover and refrigerate until ready to use. Makes about 2 1/2 cups.

Nutrition Information

Servings: 6

Serving size: 1 Serving

Amount per serving (Calories ): 370

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	11g	17%
Saturated Fat	4&½g	23%
Trans Fat	0g	% Value not available
Cholesterol	120mg	39%
Sodium	350mg	15%
Total Carbohydrate	53g	18%
Dietary Fiber	1g	5%
Soluble Fiber	0g	% Value not available
Sugars	27g	% Value not available
Protein	14g	% Value not available
Vitamin D	Value not available	10%
Vitamin E	Value not available	2%
Calcium	Value not available	30%
Iron	Value not available	8%
Potassium	280mg	8%
Thiamin	Value not available	15%
Riboflavin	Value not available	20%
Niacin	Value not available	6%
Vitamin B6	Value not available	2%
Vitamin B12	Value not available	8%
Pantothenic Acid	Value not available	6%
Phosphorus	Value not available	10%
Magnesium	Value not available	2%
Zinc	Value not available	4%
Manganese	Value not available	8%
Selenium	Value not available	25%
Copper	Value not available	4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.