When I think back on my childhood memories, one of the standouts is when my mom or grandma would make Swedish pancakes for breakfast, or more usually dinner. Because breakfast food is great at any time.
I am not sure when the recipe came to our family, but I do know that both my mom and grandma made them frequently. I am going to have to call my grandma and see if she knows where she got it from.
We would all sit down and watch her work as she cracked eggs, measured the milk, and whisked in the flour. Undoubtedly she would also be making Orange Julius to go with it. I don't know why the two always went together but they did, and it was wonderful!
Swedish pancakes are a little bit of a mixture between crepes and pancakes. They are full of eggs and milk, and are surprisingly filling. For the uninitiated they probably have an odd texture, but to me they are simply pure heaven. A memory of childhood in breakfast form.
I hope you enjoy them as much as I do! I apologize for the crappy lighting, it was dark, I was tired, and just trying to get some dinner on the table!
Swedish Pancakes: (we triple this recipe to feed our hungry horde with a couple leftovers, sometimes)
3/4 c all purpose flour
1 T sugar
1/2 t. salt
1 1/4 c. milk
2 T veggie oil
1 t. vanilla
The instructions are really tricky so pay attention. . . Dump everything in a bowl and whisk the heck out of it. Yep, this is my kind of recipe. Ha ha. TECHNICALLY speaking you should refrigerate the batter overnight. But ask me how many times I have done that. Never, that's how many. 😬
This is what the batter looks like when it is mixed together. Thin and a bit lumpy. I am sure refrigerating it overnight would help with the lumps, but I'm not that patient.
I usually make these at the last minute when I realize I have four kids to feed and it is getting late. My nephew once sat down to breakfast where they were having pancakes and said "Pancakes for BREAKFAST!!!" in shock. Yep, we have a lot of breakfast for dinner in our family. Ha!
Pour a small amount of oil into a large saute pan preheated over medium heat. Add enough pancake batter to cover the bottom of the pan without having to tip it around a bunch. Nearly every time, the first pancake it ugly, sticks and you end up chucking it. I don't know why, but don't feel badly if your first one is terrible looking!
Wait until the pancake loses most of its shine. Cut the pancake down the middle if you are using a large pan. Flip one half of the pancake at a time. It should have a nice golden brown mottling on the underside. Cook for about a minute on the other side, fold in half and put it on a plate. Keep going until all the batter is used up!
Top with whatever you feel like or have handy! This time we had them with blueberries, blackberries, and sorghum syrup we got from the local co-op. Have you ever tried sorghum syrup before? It was my first time and it was yummy! What are your go to pancake toppings in your family? I would love if you shared in the comments. I always love trying new things!