My family is fiercely proud of our Swedish heritage. The Swedish flag flies proudly in front of our homes, on our walls, dish towels, plates and even our watches. Some of us have gone to Sweden to visit our not-so-distant relatives while others have read Stieg Larsson books just because he is Swedish (and also happens to share the first name of one of our cousins). Swedish food is another way we celebrate our heritage. I personally avoid Jansson’s Temptation like the plague and will only have the one requisite glass of Aquavit, but if Swedish pancakes are being served I am only too happy to partake. My children have inherited their love of Swedish pancakes from me and whenever I make this dish, I make at least a double batch.
The process of actually making the pancakes is long and tedious, and takes far more practice than you would expect. I’ve been learning at my dad’s side for years and at 34, I’ve only just started to perfect my pancakes. Flipping Swedish pancakes is an art form all on its own. For my first 10 years of pancake making, it was a given that I’d destroy the first 5 pancakes in each batch, practicing the flip. The thinness of the pancake not only leads to tears when you are flipping, but it can also lead to burnt pancakes if you aren’t watching the pan carefully. That being said, this dish is so well worth it that I spend three hours making it at least once every other month.
1 cup milk
4 tablespoons sugar
4 tablespoons flour
1 stick of butter, melted
Lightly coat a 10” skillet with cooking spray and heat.
In a large bowl, add milk and eggs. Beat until well mixed.
Add sugar and flour, whisk until there are minimal lumps.
Add the melted butter and whisk again. This MUST be the last ingredient added or you will have a permanently lumpy batter.
Using a large ladle filled halfway; add the batter to the heated pan making sure to coat the entire bottom of the pan with the batter.
When the edges start to firm up, carefully ease the spatula under the pancake and flip it gently. If the pancake folds up like an accordion, that’s ok. Just gently smooth it out with the tip of the spatula.
These pancakes are sweet and buttery so no topping is truly needed. I have a sweet tooth though, so I use syrup on mine. My mother uses the traditional lingonberry jam and powdered sugar and my father will eat his right out of the refrigerator (IF there are any leftovers left!), cold and rolled up. Any way you serve these, I think you will find that even a double batch will not suffice!