Swedish Pancakes are an extravagant
treat. This recipe will give you Swedish Pancakes made in a way not
seen in cookbooks for years. Really good recipes like this are hard
to find nowadays, because of the high amount of Real, Good-tasting things
like whole milk and eggs.
If you're ready to have a breakfast
which will give you bliss, turn on the frying pan and cook up this
(This recipe makes pancakes which come
out very thin--like crepes)
Turn electric frying
pan/griddle to the hottest, then back it off about 1/4 inch on the dial.
If the heat's too low, you will get tough pancakes!! (The pan should
While that's heating
up, mix the ingredients. If you work slowly, wait a bit before you turn
the pan on.
3/4 Cup All-Purpose
3 Whole Eggs
1 1/4 Cup Whole Milk
1 Tbsp. Sugar
About 1/4 Teaspoon Salt
Use one big bowl. Put
in the flour and other dry ingredients. Stir that a bit, so it's evenly
mixed. Put in the eggs all at once. Break up the yolks so they'll mix
easily. Dump in the milk. Stir the whole batch up with a spoon at least
as big as a soup spoon. You can sift the flour if you want, but the
difference in taste isn't worth having to wash another utensil, in my
Unlike with regular
pancakes, try to get the lumps out of these. Don't go overboard, but
the batter should be very smooth and rather thin.
Use cooking spray or vegetable oil to grease
the pan, or, for a really tasty but higher-cholesterol version, use
Bacon Grease. (Warning: Bacon Grease is not for weak stomachs! It's
very rich!! But ooohh, so good... Use only a little bacon grease per
batch if you choose to use it--just enough to cover the bottom of the
pan--or the pancakes will end up too greasy!) Don't use butter or margarine--butter
will just vaporize if you've got the pan hot enough. The pan WILL smoke
like mad so open a window! But it's worth it!!!
Pour batter into the
HOT-HOT pan. This batter will try desperately to run together into one
big pancake. So either have big pancakes, or separate them after they
start to set up. Each pancake uses about 1/4 cup batter.
Watch for the tops to
dry out. They may NOT bubble up like regular pancakes.
Swedish Pancakes DO
NOT get thick (which is part of what makes them good)!!! So don't wait
for them to swell, 'cause they won't!
When the top dries up
a bit, turn them over. Leave them in the pan for a slightly shorter
period than it took for the first turn.
When done, remove from
pan. If you're new at making Swedish Pancakes, keep checking throughout
cooking so you don't burn them in that hot-hot pan! If you find that
you've turned them too early, don't be afraid to turn them back. It
won't hurt this type of pancake.
These pancakes don't
hold their temperature well, and toughen up if kept warm in the oven.
They are really eaten best now--the minute they come from the pan! So
if you can, eat them as you cook the rest!!! If you have to serve others,
hand off plates-full to be eaten as soon as they're done for best taste.
If they must
go into the oven, try your best to keep their holding time SHORT! And
do wrap them in foil so the moisture can't get out.
Butter immediately upon
removal from pan. Of course, they can be topped with maple syrup--REAL
of course--but one of the greatest tastes on this planet is Swedish
Pancakes slathered in butter and JIF PEANUT BUTTER (smooth variety)!!!
Pancakes 'n peanut butter
is indescribably delicious! This variant is best if the butter and peanut
butter are spread on thickly, then the pancakes are rolled up so the
spread's in the middle. Pop 'em in your mouth, mmmmm-mmmmm!!!
Peanut butter does not
taste NEARLY as good on standard thick pancakes.
Note: The 1/4
teaspoon salt in the Ingredients of this recipe assumes Butter and Peanut
Butter topping (both of which have salt of their own). If you're going
to be standard and use maple syrup, add a bit more salt to the batch.
I don't know how much
fat or cholesterol is in these, and I don't care (life's too short for
Instructions, description, and commentary ©
2002, The Net's Kitchen
Ingredients are from the 1968 Edition, Better Homes and Gardens New