If you are familiar with any part of my family or extended family, you have probably been to a pancake breakfast, lunch or dinner. Usually after a morning of water skiing or a late church service.
My mom and Grandmother were famous for these Swedish delights. From the littles to the big ones, we all love these.
Harry loves his with lingonberries, which he used to call “chocolate berries” when he was little. My mom loved them cold the next day, warmed up for 20 seconds in the microwave with sugar rolled up and eaten like a (for lack of better word) cigarette. I loved mine (pre-celiac) with lots of cold butter and hot Mrs. Buttersworth’s, then rolled up and eaten in slices. My dad liked them the same way.
Rick likes his with butter, Mrs. Buttersworth’s (no Log Cabin, no pure maple syrup in this family…nothing fancy for us!) and whipped cream and sometimes strawberries! As you can see, we all have our favorite way of preparing our pancakes but the recipe, never really written down, always seems to work out.
Swedish PancakesCourse: RecipesCuisine: breakfast
I start with at least 6 eggs ( mom said 1 egg per person)
add 3 cups milk
1 teaspoon salt
1/2 C sugar
1 1/2 C flour
- Whisk eggs
- add milk, salt, sugar, and flour
- put pan on highest heat, then once hot, reduce to medium-high
- spray pan with cooking oil of choice (I use PAM)
- put a ladle full of batter in the pan
- pick up the pan and swirl the batter in a circle motion to cover the bottom of the pan
- After bubbles appear and it’s been a little bit…flip
- remove from pan and serve with butter, syrup, or topping of choice!