As I’ve been promising, here is my family recipe for Swedish Pancakes.
1 1/4 cups milk
3/4 cup flour
1 Tablespoon sugar
1/2 teaspoon salt
Beat eggs together till thick and lemon colored. Stir in milk. Stir together dry ingredients, add to egg mixture, mixing till smooth.
Notes: (not part of the original recipe)
- I’ve been adding extra sugar and then some vanilla extract. I suppose you could try almond extract as well, but I fear change.
- I had better luck this weekend when I added the milk-eggs mixture to the dry ingredients, a bit at a time, to get it better blended. I usually get lumps when I do it the way stated in the recipe.
- Swedish pancakes are a bit like crepes, so don’t be expecting fluffiness.
Some guidelines for cooking. You want to put 1/4 cup to 1/3 cup of the mixture in the heated skillet. (I use a 1/4 cup measure for the flour and then use it again here.) I’ve been using a 9-inch Teflon-coated pan. I still have to spray it with Pam. Unlike regular pancakes, where you wait for bubbles to appear before flipping, that won’t happen with Swedish Pancakes.
As a single person, this recipe makes up WAY more than I could ever hope to eat in one meal. You should know that the mix doesn’t save, but cooked pancakes do. I put the remaining pancakes on a plate, cover it with plastic wrap, and put in the fridge. Then I have breakfast for the whole week (practically). Just put 2-3 on a plate with a little syrup, microwave for 90 seconds, and you’ve got a great hot breakfast.