Wednesday, March 08, 2006

Swedish Pancakes

We often have breakfast for dinner, especially when I am stumped for quick dinner ideas. Also they are mine and Isaac's favorite kind of breakfast.

1 cup milk
1 egg
1/2 cup flour
1/4 tsp salt
1 tsp sugar

Whisk milk and egg together until frothy. Add rest of ingredients and mix well. Heat a cast iron skillet (because you have to have such a hot pan, cast iron is the only way to go - you will get very strong forearms!) till it is very hot. Spray with PAM. Pour 1/2 to 2/3 cup batter into skillet and swirl pan until the batter covers the bottom in a thin layer. When the batter has all dried out and cooked and the edges start to curl, flip over. (I use a frosting spreader, the big ones, because they are flexible enough to get under the pancake without wrecking it.) Cook just until the other side is done, about 30 seconds. Place on plate and repeat. This makes about 6. The recipe is easily double, tripled, quadrupled and so on. You may need to add more flour if you make a really big batch.


powdered sugar
tomato and cheese
any fruit
ice cream
whipped cream

Mom says that the batter works best if you make it the night before and let it sit in the fridge for a few hours. I, of course, don't think that far ahead, so I don't know if that is true. But I'll take her word for it.


Mike said...

Mindy makes these all the time. I personally do not like them (they remind me of skin grafts) and I'm not sure if the kids do either.

She simply tops them with butter and a cinnamon/sugar combination.

She make a batch and eat them all week long.

Min said...

we grew up having these as "Grandma's hotcakes." My grandma made them for us when we would visit, and her grandma (who was swedish) made them for her when she was little. We were taught to eat them with butter and either brown or white sugar. brown is my favorite. I don't make them very often, but enjoy them when I do!