Swedish Pancake Pie
2 cups sifted flour
2 Tbs sugar
1/2 tsp salt
2 cups milk
2 eggs, well beaten
1/2 cup butter, melted
1 pint fruit (blueberries, etc.)
1/2 cup sugar
a little lemon juice, to taste
Sift flour, sugar, and salt into large bowl.
Add 1 1/4 cups of the milk and beat until smooth.
Beat in rest of milk and eggs.
Divide melted butter between two 2-quart oven-proof casserole dishes and grease sides.
Pour batter into the two casseroles, dividing evenly.
Bake at 375 degrees for 45 minutes. Do NOT open oven door!
Combine fruit and sugar, and pour into the depression in each baked pancake.
Return to oven for 15 minutes and stir once to dissolve sugar.
Note: Can use apricots, sour cherries, plums. If you use sweetened canned fruit, such as cherries, omit sugar and don’t stir.
Kindly submitted by Solveig Fisher