From show 5
As you might have guessed from the name, this very thin pancake hails from Sweden. Swedish Pancakes can be served for breakfast, but Swedes prepare them for supper accompanied with a bowl of hearty pea soup.
Unlike the thicker American "flap jack", the
Swedish pancake is more like the French crepe. Rather than syrup, the
pancakes are usually garnished with lingonberries, a tart, or red berry
and sprinkled with powdered sugar.
Ingredients and Preparation:
- 3 eggs
- 2 1/2 cups milk
- 1 1/4 cup flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla, optional
In a blender, combine all the ingredients above until smooth.
- Heat a 10 inch non-stick skillet over medium heat until very hot.
- Lightly butter the skillet and pour 1/2 cup of the batter into it.
- Swirl the pan with batter to expand to a thin layer.
- Cook until bubbles form and the pancake is golden brown on the bottom, about 1-1/2
minutes. Flip turn and continue to cook for
about one more minute.
- Remove from the fry pan. It should not be necessary to add more butter to the pan for more pancakes.
When finished, fold each pancake into quarters. Top with the traditional dollop of lingonberries
or other fruit of your choice and sprinkle with powdered sugar.
Important note: Adult supervision and participation is required for this activity.
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