Grandma's Swedish Pancakes
By
Debbie Sue
@DSNjustpinchme
7
Here's another old recipe from my husband's Swedish grandmother. These pancakes are nice and thin, much like a crepe.
Once you make up the batter, you can make as many pancakes as needed, and you can freeze the rest to use at a later date! Works perfectly.
Enjoy!
Once you make up the batter, you can make as many pancakes as needed, and you can freeze the rest to use at a later date! Works perfectly.
Enjoy!
Ingredients
-
5eggs
-
2 cmilk
-
1 csifted flour
-
3/4 tspsalt
-
4 Tbspmelted butter
-
·extra butter for cooking
How to Make Grandma's Swedish Pancakes
- Beat the eggs until fluffy with a whisk.
Add the milk, whisk together. - Sift the flour and salt together.
Add to the milk and eggs.
Beat until smooth.
Add the melted butter, and beat again. - In a large non-stick pan, (I use cast iron) melt a bit of butter to coat the bottom of the pan. Get the butter nice and hot, but do not burn.
- Using a 1/2 cup measure, ( you won't use the whole 1/2 cup) pour a very thin layer of batter in the pan, and swirl it around, to coat evenly.
Cooking one pancake at a time.
Very much like a crepe. - Cook the pancake until lightly browned. The edges will start to brown. Then flip, and cook second side, until browned.
- Place cooked pancake on a serving plate, cover and keep warm.
Continue baking out as many pancakes as needed.
Leftover batter freezes well. - Serve with traditional Lingonberries, maple syrup, or a dusting of powdered sugar.
Enjoy!
