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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I learned to make these, including flipping when I was 12, so anyone can do it. My mother called them Swedish pancakes, some may call them crepes today. Quite easy to make, I would double at least the recipe for more than 2 people. Read more . Use a good USA made cast iron griddle. This griddle is just wiped with the oiled paper towel and put away. Sorry about the paint on the hand but was painting and it is the toughest paint to get off, besides I had 1more coat to paint. Didn't effect the taste of the pancakes. Enjoy, JJ. Click on any pic to enlarge, all pics are sized at 7X4 at 90 DPI to fit the screen. Ingredients:
6 extra large eggs |
1 tablespoon and 1 teaspoon flour |
3/4 tsp pure vanilla |
3 tbls sugar |
1/8 cup milk. i filled a 1/4 cup just past half way up. |
pinch of salt (max 1/8 teaspoon) |
canola oil (corn) |
Directions:
1. Use electric hand mixer to blend all ingredients.
2. Heat cast iron round flat griddle setting temp just below medium (see pic) on electric stove. Does not need a lot of heat to cook these or they will burn easily.
3. Pour about 2 tablespoons oil on warmed pan, rub entire pan surface with a wadded up paper towel (see pic) so only a slight film is left. Place the towel in a bowl, using it each time to wipe the pan before making the next pancake (see pic).
4. Spoon two spoonfuls of batter on griddle and using the bottom of the large serving spoon spread each spoonful around to form a circle (see pic). Being gentle you will find you can move the mix around, it is easy.
5. As soon as the mix sets (about 30 seconds) slide a steel spatula under the edge and lift up. Hold up the lifted part with your other hand. Holding up the pancake with your hand, slide spatula farther under the pancake and flip it over. It will only take about 5 seconds to cook the other side. Flip it back over and lift up the edge of the pancake and using the bottom side of the spatula, roll the pancake up (see pic).
6. Place on plates and have softened butter ready. Let each person take a pancake, unroll it, smear on some butter and a little maple syrup and roll back up. Then drizzle a little more syrup when each plate is filled with rolled cakes and powdered sugar for visual and taste effect.
7. The pancakes in the pics show how tight they can be rolled on the pan (about1/16inch thick). Once unrolled and sugar and syrup is added they don’t roll very tight, but are somewhat flat. We ate them rolled off the griddle like the pics show. I just smeared butter on top, syrup and the powered sugar. The mix made 8. They are light yet, stick with you. If you make a lot, they are good cold. When as kids we would smear butter on the cold rolled up cakes, sprinkle on some sugar and they disappeared.
8. They are really easy to make, mix it up, spread it, flip it, roll it and eat. A sure treat on a Sunday morning or any morning I guess. Well, enjoy, JJ.
9. I can't get the More to show all the copy so here is the Brief Description in full:
10. I learned to make these, including flipping when I was 12, so anyone can do it. My mother called them Swedish pancakes, some may call them crepes today. Quite easy to make, I would double at least the recipe for more than 2 people. Use a good USA made cast iron griddle. This griddle is just wiped with the oiled paper towel and put away. Sorry about the paint on the hand but was painting and it is the toughest paint to get off, besides I had 1more coat to paint. Didn't effect the taste of the pancakes :-) Enjoy, JJ. Click on any pic to enlarge, all pics are sized at 7X4 at 120 DPI to fit the screen. I use Photoshop and constrain proportions when I resize. I always pic 7 inches and the 4 might come up as 4.66 or what ever on horizontal pics and 5 inches in width at 120 DPI on vertical pics.
11. Oops. Forgot to mention you can unroll these and put a favorite filling inside or on top. What you have is one of the very best basic recipes for crepes. Just enough flour to bind the mix together.
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