Swedish Pancakes
adapted from The Swedish Table3 eggs
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 cups milk
3 tablespoons butter, melted (plus additional for cooking pancakes)
Blend all ingredients together with an immersion blender or food processor. I like to mix the ingredients in a large measuring cup for easier pouring. Heat a large cast iron or nonstick skillet until hot. Add a small amount of butter and immediately pour a thin even layer of batter to coat the bottom of the pan. When bubbles start to appear and edges lift easily, flip the pancake with a spatula and cook until brown. Fold pancake into fourths, put on a heat proof plate in a 170 degree oven to keep warm. Repeat with remaining batter, stacking pancakes on the plate in the oven. Serve sprinkled with powdered sugar and you favorite preserves, or maple syrup.
Those Swedish pancakes are beautiful!
ReplyDeleteThese are absolutely beautiful! I am very tempted to make them for my family this weekend.
ReplyDeleteMmmm... I love a great pancake/crepe... how are they different from French crepes?
ReplyDeleteThey look beautiful and delicious, but I'm curious as to what's the difference between a Swedish pancake and a crepe?
ReplyDeleteI am no expert on the crepe, but my personal feeling from eating them is that Swedish Pancakes are a bit thicker. Really, they are quite similar. Swedish Pancakes do have an extra egg in the batter.
ReplyDelete