Homemade Swedish Pancakes (Pannkakor) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Swedish pancakes are light, thin and large (usually 8 to 12 inches in diameter)...almost like crepes. In Sweden (unlike in America), pancakes are not usually eatten as a breakfast food. Traditionally they are eatten with soup for dinner on Thursdays (this is an old tradition, but is still widely practiced), or as a lunch meal (a favorite at schools and for skiiers). Ingredients:
3 eggs |
2 1/2 cups milk |
1 cup of flour |
1/2 teaspoon salt |
1 tablespoon butter or margarine, melted |
Directions:
1. Whip the eggs and half of the milk in a bowl. Add the flour and the salt, a little at a time. Whip until the batter is completely mixed. Then, add the rest of the milk, as well as the butter.
2. Brown a bit of butter in a medium skillit. Pour 1/2 a cup of batter and wiggle the skillit gently so that the pancake is a leveled, thin (like a crepe)layer. Flip over pancake when the batter has stiffened, so that there is color on both sides.
3. Put the finished pancakes on a serving dish. Classically, Swedish pancakes are served with Jam (usually strawberry or blackberry)or sugar. They are sometimes served with ice cream or whipped cream.
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