This pancake is Swedishesque, lying between a too-cakey American pancake and a crepe. It's adapted from the New Basics, with nutmeg, cinnamon, vanilla, and lemon lending it complex flavor. It's a runny batter, cooked at high temperature for a very thin, delicate crust and soft, moist inside. Never stack pancakes when you serve them, as it turns them into damp dishrags. If you need to stockpile, keep them on a wire rack in a warm oven, but really you should eat your pancakes right off the griddle. Buttermilk gives it extra goodness, but regular milk is totally fine, too. I have been making this recipe for many years, and it is always a hit. Tope these with fruit, syrup, or lemon and powdered sugar, but they actually taste pretty great plain. If you have the unthinkable patience to look at the embarrassing video, understand that food, like humans, looks awful in the harsh glare of amateur camerawork. —Eric Liftin
(fresh) ground nutmeg
(heaping) dark brown sugar
zest of one lemon (almost)
milk (or 3 cups buttermilk)
unsalted butter, melted
toppings as you desire - berries, maple syrup, lemon and powdered sugar...
In This Recipe
Preheat a griddle or skillet on medium high. Combine all dry ingredients in a large bowl and wet ingredients in another. Mix each well.
Pour wet ingredients into the dry and mix gently, combining all the batter without overmixing. Let it stand for a few minutes while you make yourself a coffee.
Spread butter on the griddle liberally and ladle the batter. For a thinner pancake, don't be afraid to use the spatula blade to spread it out (immediately after pouring).
Cook for about a minute per side. If you wait for the top to be slightly cooked and bubbles form, the bottom will be burned. Flipping can be challenging, it's part of the fun. Use a large spatula. Eat immediately.