by Deb Baker
SWEDISH PANCAKES
Swedish Pancakes are a special treat at my house. I make them on days I feel especially chipper because I know I’ll be standing at the stove a long time. Each pancake covers the bottom of a large skillet and must be paper-thin. Everybody keeps clamoring for more, and I can’t flip them out fast enough. Don’t worry if the first one doesn’t look right because that first one never does. If you can hold everyone back, stack the pancakes in a warm oven and all sit down together. This is hard to do.
The only drinks to serve with Swedish pancakes are milk or coffee.
Makes 10 pancakes
1 cup flour
1 cup milk
1 cup water
1 tsp salt
2 tablespoons sugar
2 eggs
2 tablespoons oil plus some for skillet
Mix everything together except the oil. Whip with electric beater until foamy. Add 2 tablespoons of oil. Stir often while making and add more water if needed. Warm skillet over medium heat. Add small amount of oil for crispy pancake. Cover bottom of pan with thin layer of batter. Let the edges run out. It will be about the size of a plate. When it bubbles and browns, flip (this is tricky), and cook the other side. Serve with jam or maple syrup.
FINNISH PANCAKES
