Swedish pancakes, the way my Swedish grandma made them
Recipe type: pancakes!
Prep time: 
Cook time: 
Total time: 
Serves: 6
Much like French crepes, Swedish pancakes can be wrapped around any fillings that you like, although our traditional way to eat them was filled with cottage cheese and applesauce, with a drizzling of maple syrup on top.
  • various fillings: jams and jellies, syrups, cottage cheese, applesauce, and whatnot
  • 3 large eggs, well-beaten
  • 1 cup of milk
  • ½ cup + 2 Tb flour
  • pinch salt
  • dusting of freshly-ground nutmeg
  • butter
  1. First get your fillings and toppings laid out in an attractive manner. :)
  2. Whip together the first 5 ingredients, while heating up your pan to medium-high.
  3. Add a knob of butter (start with 1 Tb) and melt, swishing the melted butter all over the pan. Add more butter if necessary to get a well-oiled surface. You don't want your pancakes to stick!
  4. Pour in a half-cup of batter, moving the pan around to get it evenly spread.
  5. Cook for 2 or 3 minutes, and once the edges are set, loosen them and flip your pancake (also this takes a bit of practice--having a chicken bucket, or a patient dog will be handy here).
  6. Cook for 1 minute more, then flip out onto a plate and keep warm while you make more.
  7. Add another knob of butter to the hot pan, and repeat.
  8. To eat: flop pancake out onto your plate, and put a helping of your favorite toppings down the middle. Roll up, drizzle with maple syrup or sprinkle with confectioner's sugar, and enjoy!
Recipe by vomitingchicken.com at http://vomitingchicken.com/swedish-pancakes/