

Swedish Pancakes
3/4 cups flour
3 eggs
1 1/4 cup milk
1 tablespoon sugar
1/2 tsp salt
butter for frying pan
Whisk all the ingredients together until well combined and smooth. Heat a medium sized frying pan (I have a nice 12 inch skillet, and its awesome making pancakes that size, but they are a devil to flip - so, its much easier to use a smaller pan) over medium heat. Add a bit of butter and melt (spread it around the pan - you will need this even using a nonstick skillet, trust me!).
Add about 1/4 cup batter and move the pan around so it goes to the edges. I like to keep them pretty thin and delicate - they should not be as thick as a traditional crepe. As for when to turn it - well, I just 'know'. The pancake will look almost all the way cooked - but, you don't want to brown these really, they should be a nice white color. Everyone has their own technique for flipping (I have a two spatula method) so, it will take a few trys, but eventually you'll get the feel for flipping them without tearing them. If you are cool, you can do the pan-flip method but I have never been able to pull that off.
After it has cooked on both sides (it should only take a minute or so per pancake), flip onto a plate. I add new butter to the pan every couple of pancakes or so. Serve warm!
What makes these different than crepes?
ReplyDeleteHaha - um...nothing? The fact that I call them swedish pancakes? hehe.
ReplyDeleteYum, looks so good, can't wait to make them!
ReplyDeletemwoohaha. try putting sourcream, brown sugar and strawberries on it. mmm mmm good.
ReplyDeleteOh I am going to. That sounds awesome.
ReplyDelete