Alright! I’ve got something for you that is short and sweet, but oh so delicious! Swedish pancakes are perfect for a lazy weekend morning or a lazy weekday evening, whichever suits you more!
This past Sunday we were invited for brunch at our friends house, and my darlin’ had been craving Swedish Pancakes (he always craves Swedish Pancakes!) So we decided to make that our contribution. Since the road and forest edges are bursting with berries, while the brunch cooked the men went out berry picking. So my little pancake is stuffed with fresh picked wine berries and vanilla yogurt! I must admit in the picture the Swedish pancake is not true to size, they are much much larger than that. That was a rescued piece from one the first pancakes. It is always your practice run, they never turn out as pretty since you’re still figuring out the temperature of your pan. But they still taste just as great!
Swedish pancakes are a slightly thicker, eggier (if thats a real word!) version of a French crepe. However their greatest quaility is that they are perfect staging grounds for satisfying your whimisical sweet tooth. If you’re feeling super simple and don’t want to think about one more thing go ahead and just drizzle on the maple syrup (the real stuff none of that high fructose corn syrup stuff lining the grocery store shelves). Or if’ you’re feeling sweet and tangy spoon on the yogurt and fresh berries. OR powdered sugar and lemon juice is always sure to please any palate. I’ve even wrapped a Swedish pancake around a sausage link and dipped the morsel in syrup. So really these are great for picky eaters because they get to have them any way they like.
Quick and Dirty Swedish Pancakes
2 c milk
1 c flour
1. Crack eggs into a large bowl and beat well. Add milk and beat well. Add Flour, beat well once again so that mixture is smooth and well combined. Another option is to combine the beaten eggs, milk, and flour in a large mason jar, screw on the lid tight and shake vigorously. The batter will last in the refrigerator for a couple of days so if you can’t finish the whole batch in one meal, you’ve got some time to work on the rest.
2. Heat a cast iron pan, preferably a flat and shallow round pan on the stove. Once the pan is warmed through add a pat of butter and spread it around the surface of the pan. Pour a little less than 1/2 c of batter onto hot pan, tilting pan so that batter spreads out over the pan in a thin layer. Let cook for a few minutes until under side is golden with with brown markings. Slide a spatula underneath and flip pancake to cook other side for minute or two, longer if you like your pancake more crispy. Eat as they come off the pan or keep them on a plate in a warmed oven. And…repeat!
3. Makes about 10 Swedish Pancakes. Double for a crowd!