Swedish Pancakes by Nigella Lawson

Mix 2 eggs with milk until smooth.

Add all-purpose flour, salt, and granulated sugar to the egg and milk mixture.

Heat a lightly greased pancake pan.

Pour batter into the pan and cook for about 1 minute before flipping.

Cook the other side for about 30 seconds.

In a shallow pan, combine blueberries, blueberry spread, and a modest amount of butter.

Stir gently with a wooden spoon to avoid breaking the berries.

Fill each pancake with the blueberry mixture and top with squirty cream and toasted flaked almonds.

Equipment Needed

Allergens