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

Nutrition Information (Amount per serving)

Total Fat 11g 17%, Saturated Fat 4 1/2g 23%, Cholesterol 120mg 39%, Sodium 350mg 15%, Potassium 280mg 8%, Total Carbohydrate 53g 18%, Dietary Fiber 1g 5%, Vitamin A 6%, Vitamin C 2%, Calcium 30%, Iron 8%, Vitamin D 10%, Vitamin E 2%, Thiamin 15%, Riboflavin 20%, Niacin 6%, Vitamin B6 2%, Folic Acid 10%, Vitamin B12 8%, Pantothenic Acid 6%, Phosphorus 10%, Magnesium 2%, Zinc 4%, Selenium 25%, Copper 4%, Manganese 8%

Nutrition Other (Amount per serving)

Calories 370, Calories from Fat 100, Trans Fat 0g, Monounsaturated Fat 2 1/2g, Polyunsaturated Fat 2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 27g, Protein 14g, Beta-Carotene 0%, Omega-3 0g, Carbohydrate Choice 3 1/2, Starch 1, Fruit 0, Other Carbohydrate 2, Skim Milk 0, Low-Fat Milk 1/2, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 1/2, High-Fat Meat 1/2, Fat 1/2, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 1oz-eq, Dairy 0c, Fats & Oils 1tsp