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Swedish pancakes are incredibly light, with a slight chewiness. They were one of my very favorites for breakfast when I was a kid. In Sweden, they're traditionally served with lingonberry jam and a sprinkling of powdered sugar. lternatively, you can sprinkle them with cinnamon sugar, serve them with maple syrup, or use whatever jam you like best. To serve, you can roll the pancakes, or serve them flat, in layers, with a little melted butter in between. Enjoy!
Swedish Pancake Recipe
(makes approximately 16-20 large pancakes)
3 eggs
2 1/2 cups milk
1 1/4 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup butter, melted
Extra butter for greasing the pan
1. Beat the eggs together with 1 cup of the milk.
2. Combine the flour, salt, and sugar in a small bowl.
3. Whisk the flour mixture into the egg mixture.
4. Gradually add the remaining milk, followed by the melted butter.
5. Grease the bottom of a 10-inch non-stick frying pan with butter. Over medium heat, let the butter just start to sizzle. Pour 1/4 cup of the batter into the pan and immediately rotate the pan so the batter coats it evenly. Cook the pancake until it turns light brown on the bottom and is dry on top. Then flip it and brown on the other side.
6. Repeat, using a little extra butter for each pancake.
7. Serve the pancakes either flat or rolled up. Serve with extra butter and lingonberry jam on the side, or your favorite pancake topping.
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