I got this recipe from a Swedish friend of mine, who received it from his grandmother.
Irresistible Swedish Pancakes
I was cleaning the other day and ran across this recipe at the back of a drawer, which I got from a Swedish friend of mine. The recipe had been handed down by his grandmother.
I admit I don't cook. There are only a few things that will get me into the kitchen, and Swedish pancakes are one of them—so you know it's special. I have several times invited friends over for breakfast on a weekend morning: I keep these pancakes coming while they eat 'em up.
Swedish pancakes are a lot like crepes—only totally different at the same time. One thing I recommend: Use the largest electric griddle you can find because these pancakes are sensitive to temperature (burning/undercooking), and a person can eat an entire Swedish pancake in one bite, so your "patrons" (family and friends) will be screaming for more before you've even finished the second set on your griddle. Getting a small head-start on the eaters is also recommended.
If you're feeding a crowd, a big family, or lots of hungry teenagers, or if you are not planning on serving anything but the pancakes, make a double-batch. Otherwise, these should feed your average four standard adults, assuming they are eating other things in addition to the pancakes (sausage goes particularly well, as do eggs).
A handy tip from my uncle: Assuming your griddle is high enough and your plates low enough, put the plate(s) under the griddle to give them a nice gentle warming effect and keep these fragile little pancakes warm and ready to eat, too.
|Prep time||Cook time||Ready in||Yields|
3 to 4 servings
- 3 eggs
- 2 cups milk, 2% or whole (skim and 1% milk don't work well with this recipe)
- 2 tablespoons butter, melted
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 1/2 cups flour, sifted
- syrup (you can't go wrong with syrup; try different flavors, too)
- powdered sugar
- lingonberry sauce or jam (this is the traditional topping for these pancakes)
Tools and Equipment
See picture two:
- An electric skillet or pancake griddle (stove-top versions don't work as well because the temperature can't be controlled well enough for this recipe)
- Pancake spatula (plastic if you are using a non-stick skillet)
- Medium-sized mixing bowl
- Measuring cups for dry ingredients
- Liquid measuring cup
- Measuring spoons
- Small dish for melting butter in the microwave oven
- Serving plates and silverware
- Beat eggs until they are very fluffy (photos 3 and 4).
- Add milk and 2 tablespoons of butter.
- Add dry ingredients.
- Combine. The batter may be bubbly and funny looking, but don't spend much time combining the ingredients; that's the way the batter always looks.
- Using a greased or non-stick electric frying pan set for "pancakes", pour about 2 tablespoons of batter per pancake. The pancakes should be extremely thin (photo 5).
- Lightly brown on each side (photo 6).
- Place on a plate and drip on a bit more of the melted butter (photo 5).
- Optional: Pour on syrup or apply other toppings, if desired, and you're ready to eat! Note that Swedish pancakes are delicious without any toppings, too (photo 7).
Tip: Microwave Leftover Pancakes
On the very rare chance that you have leftover pancakes, they warm up in the microwave nicely in about 5-10 seconds up to two days after you have initially made them! Be sure to cover it with plastic wrap to keep in the moisture. The edges may get a little bit crisp, but they still taste fantastic.
What Do You Think of This Recipe?
© 2012 Laura Schneider