I adore Swedish pancakes. They are tasty, not too sweet, not too heavy and really quite simple. (Okay, they do require a special pan, but cast-iron is easy to care for once you get it going.) The Fop doesn’t share my adoration so I end up making them for myself when he’s not around. My recipe for Swedish pancakes comes from my mother and probably is actually from one of the cookbooks on her vast wall of cookbooks…
Swedish pancakes
3 eggs
1 1/4 cups milk
3/4 c sifted flour
1 Tblsp sugar
1/2 tsp salt
Beat the eggs, stir in the milk.
Sift the dry ingredients together and add to the wet ingredients.
Butter a medium-hot griddle and cook. Flip when the edges are firmed up and there’s only a small amount of batter still liquid on top. Top with butter and syrup, sugar and lemon juice, jam or anything else that sounds good!
One batch makes approximately 19 pancakes.
The batter can be stored in the fridge for a few days - just stir it well before using it.
An eggbeater or whisk is ideal for mixing up the batter.
Visual aids can be found in my Swedish Pancake Flickr set. (Who knew I’d ever have a Swedish pancake Flickr set?)
tags: breakfast, cooking, pancakes, recipes, swedish pancakes
