Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: allow eggs and milk to rise to room temperature. beat eggs until frothy; slowly add milk. blend in each ingredient separately. add the flour 1 tablespoons. at a time; add the butter last. (batter will be thin and may contain lumps- not to worry!) heat griddle or skillet on medium to med -lowheat. add a small amout of butter and swirl around. pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly. cook until golden and remove to plate. note: you may keep stacks warm in the oven on low while you cook a bunch of these up. serve with butter, swedish lingonberry or swedish strawberry preserve and a dusting of powdered sugar.

Target recipe: in a medium-size mixing bowl, beat yolks until thick. in a separate bowl, sift together flour, salt and sugar. add the sugar mixture and milk into the egg yolks incrementally. stir in the sour cream. in a medium-size mixing bowl, beat egg whites until stiff but not dry. fold the egg whites into the batter. heat skillet or griddle to a high temperature. place a small amount of oil on the skillet and pour about 1 tablespoon of batter onto the skillet, and spread the batter out evenly. brown the pancake on one side. flip pancake over when bubbles appear on surface. brown on the other side. repeat process with remaining batter.