This Swedish pancake recipe is almost exactly like the one I grew up enjoying. My mom's side of the family has a Scandinavian heritage and she would serve these to us with syrup or homemade jam just as her mom did. As kids we called them skinny pancakes—because they are! I hope you make them this weekend...I'm sure you'll love them.
Recipe, Text and Photos by Shannon Oslick of Shannon Oslick Photography:
This is a traditional recipe handed down to me by my boyfriend’s mom. The trick with these is to have a good flat skillet and keep a solid eye on the pancakes as they cook. Traditionally they’re served where the cakes are rolled.
2 1/2 cups lowfat milk
1 1/2 cups all-purpose flower
1/2 teaspoon salt
3 tablespoons butter, melted
1. In a large mixing bowl, beat the eggs with half of the milk
2. Beat in flour and salt until smooth
3. Stir in melted butter and remaining milk
4. Heat a griddle or large skillet with a small amount of vegetable oil
5. For each pancake, pour about 1/4 cup of the batter into the griddle and cook over medium heat for two minutes
6. With a spatula, turn the pancakes and cook until brown, one minute
7. Keep warm while making remaining pancakes and serve immediately