Every family has it's traditional recipes, and mine is no different.
Every holiday morning (and let's face it, any given Saturday morning, or Tuesday night for that matter) calls for a round of Swedish Pancakes.
This recipe has been handed down in my family for generations. I know it to come from my Great Grandma Johnson who barely spoke a lick of English. She brought this recipe with her when she immigrated from Sweden.
1/2 C Sugar
1/2 - 1 1/2 C Flour*
1/2 tsp salt
4 eggs
2 C milk
*These pancakes are meant to be thin, but I find they're extremely hard to flip. Making them a little thicker helps with the ability to flip them. Hence the range of possible flour. Find your comfort zone with it. I, personally, use 1 cup of flour.
Combine the dry ingredients and then blend in the eggs. After blended slowly add milk as you mix.
There are two very important tips to making Swedish pancakes. The first being the temperature of your pan. You don't want it too hot or it will burn you pancake before it's ready to flip. I usually start warming my pan up on level 6 and mid-way through turn it down to a 5.
The second tip is cooking spray. I have no idea how they kept these from sticking to the pan before cooking spray was invented, but they will stick badly so make sure you coat your frying with cooking spray before every single pancake.
After your pan is warmed up and you've applied the cooking spray, just poor the batter in to fill the bottom of your pan with thin layer of batter.
Let it sit until it bubbles and appears to be cooked through, at least on the edges.
Flipping can be difficult because of the thinness of the pancake. It's going to take some practice, but even if you end up "scrambling" the pancake, it still tastes really good so don't worry about it. Just keep practicing.
I shimmy my spatula under the edge and flip fast.
Because the pancake is already mostly cooked through at this point, it only needs to sit on the second side for a few seconds before it's done.
Use your spatula to roll it up and put it on a plate.
You can top your pancakes, or unroll them and put your toppings on the inside, and the roll them back up again.
We tend to use butter and powder sugar, and sometimes fruit (fresh or canned) on ours. Jam and syrup are also good toppings.
