There are some foods you ate when you were younger that will always hold a special place in your heart and make you feel all warm and fuzzy inside when you think about them. This is one of those foods for me. I remember having “Who can eat the most Swedish pancakes?” contests with my sister. Those were the days. It was always so exciting on a weekend morning when my mom made these for us. It’s probably something I’ll do for my kids, and I hope they’ll have the same fond memories.
If these are not what you think of when you think of Swedish pancakes, well, I’m sorry! These are more crepe-like than American pancakes, and much better…in my opinion. They don’t fill you up to the point that they sit in the pit of your stomach for hours after breakfast. There is no right way to eat these light and delicious pancakes, but I will recommend a few things that have never let me down.
- Maple syrup
- Nutella spread
- Powdered sugar
- Fresh fruit (strawberries, blueberries, etc.)
Serving and Prep:
- Spray your skillet lightly with oil every 2nd or 3rd pancake.
- Keep heat at medium.
- Serve ASAP for best and tastiest results!
- If you can’t serve them as you make them, keep pancakes warm in a 200°F oven in a pie plate, covered with foil.
- Spread butter down the center of the pancake, then drizzle some syrup if desired.
- Take the tines of your fork and grab the edge of the pancake, then roll your fork towards the other end of the pancake to make a nice rolled pancake. (See step-by-step photos below)
- Top the rolled pancake with more syrup, a sprinkle of powdered sugar and fruit. Enjoy!
- 4 eggs, beaten
- 1 cup milk
- 1 scant cup flour
- 1 teaspoon sugar
- pinch of salt
- Beat all ingredients until smooth.
- Spread thinly in greased skillet. (A 1/4 cup measure is a good measurement for a 9-inch skillet.)
- Cook until small bubbles appear on pancake, flip and cook other side for 30 seconds.
- Serve with butter and syrup, jam, or berries. Then roll, and dust with powdered sugar.