18 December 2010

Swedish Pancakes

While I absolutely love the American equivalent (and the way they are served), Swedish pancakes are probably my favorite type of pancake. Maybe it's because my grandmother will make these every time I visit. Maybe it's the way you serve them. Or maybe it's just the fact that they bring me back to my childhood, when I would say, "If I had to eat one kind of food every day for the rest of my life, it'd be pancakes." I don't know. All I know is that Swedish pancakes served with whipped cream and raspberry jam is one of those simple pleasures everyone should enjoy at least once...a week.

Swedish Pancakes

3 large eggs
2.5 cups whole milk (or 2% in a pinch)
1 cup AP flour
1 tsp salt
1 tbsp butter
whipped cream
raspberry jam

Start by melting the butter. In a large bowl, mix together the eggs and half the milk. Add the flour and mix until a smooth batter is formed. Add the rest of the milk, the salt, and the melted butter.

Over medium heat, melt about a teaspoon of butter. Pour about 1/3 cup of batter into the pan and tilt the pan until it covers the whole thing. Let cook until firmed up, then flip and cook for another 30 - 45 seconds. Serve with freshly whipped cream and raspberry jam.

1 comment:

  1. Looks great - I'm lucky to have some cloudberry jam here at the moment so I'll be trying these with that. Can I make a request for a Swedish waffle recipe?! Bonus points if you have a way of making them effectively with that special waffle iron - I've got an urge to eat them so bad these days for some reason :)