SWEDISH PANCAKES (Pannkakor in Swedish)
I may or may not be Swedish… but that doesn’t stop me from bragging about these insanely yummy pancakes. I can’t take credit for the recipe either. An “old” friend shared it with me back when we were 12, but even then I knew to hold on to this gem of a recipe. Traditionally, the pancakes are served after a meal of soup but since we don’t live in Sweden we can eat it any time we want!
2 cups milk
1 cup flour
1/2 tsp salt
3 tblsp sugar
3 tbsp melted butter
Beat eggs, then add salt and sugar. Alternate flour, milk. Add butter last. Whisk until smooth.
I would use 1/4 cup to add mix to the pan – keep it thin so that it just covers the bottom. Swirl the skillet so that it evenly covers the diameter. Make sure there is ample butter (or greasing of your choice) to grease the pan so that it is easier to flip. Should be thin like a crepe and slightly brown as pictured.
Roll or stack on a plate. Add syrup, toppings (if any) and SAVOR!