Growing up, my mom used to make pancakes all of the time. Naturally, we called them just pancakes since we were in Sweden, but after moving to the US I realize the difference in pancakes and pancakes. So here is a classic Swedish pancake recipe, for those of you who are willing to venture out a little bit and try these skinny, crepe’ looking things. The choices for toppings are endless, three of the favorites at our house is sugar and lemon, whipped cream and strawberry, and peanut butter and blackberry jelly. We always end up rolling them up and eating them as rolls. Enjoy!
- 1¼ cup all purpose flour
- ½ tsp salt
- 1 Tbs granulated sugar
- 3 cups of milk
- 3 eggs
- 2 Tbs melted butter (by adding this to the batter you will save a lot of butter in the pan when it comes time to bake the pancake)
- Mix the dry ingredients in a large mixing bowl. Slowly add milk, using a whisk to stir as you go, until all of the milk has been mixed into the bowl, and you have a smooth batter. Add the three eggs and the melted butter, and whisk again to mix all of the ingredients.
- Heat a nonstick skillet over medium high heat. Let the pan get hot, then pour batter into the pan filling it almost to the edge of the pan. When the pancake starts bubbling up and the batter has firmed up in the pan, flip the pancake using a spatula, and quickly brown the other side. Flip over onto a serving plate. Top with whatever makes your heart sing 🙂
A pretty nifty and quick light dinner, filling snack, or a good addition to your pick nick lunch box
The source for this recipe is the Swedish cookbook “Vår Kokbok” by Rabe’n Prisma. The first edition was released in 1953.