Swedish Pancakes
Swedish Pancakes are a tasty and easy thing to make at home, and the batter can be made the night before for a quick breakfast.
It only takes a few ingredients...
the dry:
1C flour
1/2 tsp salt
2 T sugar
1/2 tsp baking powder
and the wet:
2 C milk
3 eggs
3 T melted butter
Mix together the dry ingredients, then whisk the wet ingredients in a separate bowl, then combine the dry and wet.
This batter can be kept in the fridge for up to a couple of days until you're ready to use it - and it actually is best when refrigerated overnight.
approximately 1/4 C of batter in. Swirl the pan a bit so the batter spreads out evenly.
See that finished pancake in the back? That one has my name all over it :)
of the pancake turns from all liquidy to a soft/firm texture.
Here I've used a rubber spatula to tuck the wispy dry edges back into the pancake to be tidy, but this isn't really necessary.
Don't worry if your first pancake tries to fold up a bit or tear a little - they can sometimes be a little stubborn.
After you've flipped a couple, you'll have the hang of it. And, a folded pancake still tastes good!
The second side of your pancake will cook in less than half the time of the first side, so have your plate ready.
I like to add some while the pancake is still in the pan, and then roll the pancake loosely around the jam to serve.
You can of course also use maple syrup, or any other of your favorite pancake toppings.
I've see some people fold their pancakes into quarters, but I think they taste better rolled.