It’s a quiet, cloudy Saturday morning and the kitchen was calling my name. This definitely beats Eggo waffles and cereal! My favorite way to top Swedish Pancakes is with sliced strawberries and powdered sugar. My boys prefer to simply top with syrup and have their strawberries on the side.
[When I saw this recipe in Mema’s stash I thought it was going to be the same as the Crepe recipe in the Better Homes and Gardens cookbook so I looked it up. They are actually different but taste very similar.]
1 1/4 c. milk
3/4 c. sifted all-purpose flour
1 T. sugar
1/2 tsp. salt
Beat eggs until thick and lemon colored. Stir in milk. Sift together dry ingredients and add to egg mixture, mixing until smooth. Drop by tablespoon onto moderately hot, buttered griddle or frying pan. Turn when underside is lightly brown.
Note: the batter is really runny so I use a small frying pan. The batter will fill the pan and make a beautifully round pancake. I also cook at medium heat.