Whenever I visit my aunt and uncle, my aunt, who is of Swedish ancestry, makes Swedish pancakes. Swedish pancakes are similar to crepes, and my aunt usually serves them spread with sugar or jam and rolled up. She doesn't use a particular recipe, so I based this recipe on the proportions and ingredients she told me and Andre Grisell's recipe on food.com (http://www.food.com/recipe...). I have used a variety of toppings including fresh fruit and honey, raspberry jam and cream cheese, spiced apples, and even eat them plain the following day for lunch. —Abbie C
1 1/4 cups
whole wheat flour
fat free powdered milk
2 1/2 cups
butter for skillet
In This Recipe
Sift together the flour, powdered milk, and salt into a large bowl and mix with a whisk until they are fully combined.
Crack the two eggs into the water and whisk until combined.
Pour the water and egg mixture into the dry ingredients and whisk until combined. The batter will be very runny (I'm never convinced it's going to make pancakes, but it always works).
Heat a cast iron skillet on medium-low heat and add butter, and add more butter as necessary.
Pour just enough batter into the pan to coat the bottom (about 1/2 cup works well for me). Wait to flip the pancake until the batter sets and the top looks dry and you can lift the pancake without it ripping. Allow to cook until lightly browned on the opposite side. There is a slight flipping learning curve, but I find that a fish spatula works best.
Stack pancakes on a plate and keep covered in a warm oven until ready to serve.
Serve with jams, cream cheese, honey, fresh fruit, maple syrup, nuts, or whatever toppings appeal to you and your family. I generally spread on a little cream cheese and raspberry jam, roll them up, and top with banana, sliced almonds, and a drizzle of honey.