This is an old family recipe that I got tired of guessing on. I finally figured out the right proportions and wrote it down so I’ll never be annoyed again! This recipe makes enough for 2-4 people, depending on how many Swedish pancakes they can eat.
Beat until frothy:
1 c. eggs (about 4 lg.)
1 c. milk
Add and mix until smooth:
1 1/4 c. flour
Cook pancakes in a hot, buttered pan, 1/4 – 1/3 c. of batter at a time. It works really well the smear a stick of cold butter over the pan. A griddle just doesn’t give the same result! When you pour the batter in, swirl it around so you get a nice, thin pancake. Cook until golden, flip, and cook the other side. It’s pretty quick, so don’t leave the pan unattended.
Serve the Swedish pancakes rolled up with any favorite toppings:
fresh fruit, chopped
butter and sugar (traditional way)
or, for dessert, ice cream!
I calculated about a T. of butter used for this recipe.