Swedish Pancakes

August 7, 2010 at 4:11 pm Leave a comment

Now, I know that most happy little children dream of weekend pancakes that are big and fluffy and formed into bears and smiley faces and stuffed with chocolate chips and blueberries and magic and whatever else people like to pack into those enormous things. Well, not me.

In my home, weekend pancakes always meant Swedish Pancakes — a thin, crepe like pancake that packs a ton of awesome flavor and can roll up to handle pretty much any topping (I like fruit personally) like a champ. Back in the good old days, there used to be all sorts of competitions with my brothers and friends over who could eat the most — I think if I remember correctly my oldest brother Tim won the glory by eating somewhere near the high teens. Of course I never witnessed this, so I will consider it void until I am given substantial proof.

Swedish pancake batter is super easy to make, delicious to eat, and really not very hard to clean up since you’re just using one big bowl to mix everything in together. Here’s the mix:

6 eggs

1/2 tsp salt

1 + 1/2 tsp sugar

1 + 1/2 cups flour

2 + 3/4 cups milk

4 tbsp melted butter

Add all ingredients to a large bowl and wisk together, adding the milk to the dry mixture gradually to avoid clumps, and then add the melted butter. Serves 4.

I ended up substituting whole wheat flour in for the white flour and agave for the sugar just to make them a little healthier, which was still really good, but definitely made the texture a bit heartier. If you’re looking for taste and are willing to splurge on calories, it’s definitely worth it to go with the white flour and extra melted butter. In the past few years I have also found that adding like a 1/2 tbsp of cinnamon really adds to the pancakes, but definitely isn’t a requirement.

Anyways, once you’ve got that great batter going, all you need to do is spoon about one ladle-full of it into a medium sized pan — you want them to be so thin that you have to swirl the pan to get the batter to coat the bottom. The thinner and more delicate, the better! Then, when it’s heated together enough to solidify, take a butter knife and spatula and work your way underneath one side to get the first flip. The first flip is the tricky one — once you get that, they’re easy to work with. I like to build a big pile and keep them warming in an oven so that they’re ready to serve all at once and everyone can enjoy together. So good!

Now the question of toppings is a pretty open one. I personally like to fill the middle of mine with some kind of nut butter and fruit and then roll it up, pile some more fruit on top, and then add a drizzle of pure maple syrup. If I were a nice swedish girl, I would fill them with Lingonberry preserves, which is now available at Ikea!

Happy eating!


Entry filed under: Meals.

Roasted Summer done right

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“It’s an empowering idea. The entire goliath of the food industry is ultimately driven and determined by the choices we make as the waiter gets impatient for our order or in the practicalities and whimsies of what we load into our shopping carts or farmers’ market bags.” - Jonathan Safran Foer ..............................................................

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