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A Great General Cookbook. The one I use!

Better Homes Cook Book--Recipes
Better Homes and Gardens New Cook Book




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

Swedish Pancake Recipe

(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 be smokin'!)

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 Flour
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 opinion.

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 that!)!

Instructions, description, and commentary © 2002, The Net's Kitchen
Ingredients are from the 1968 Edition, Better Homes and Gardens New CookBook.