Swedish Pancakes

(2 servings)

  • 1/2 cup all-purpose flour
  • 2 Tablespoons sugar
  • 1 large egg
  • 1 cup milk
  • 1 Tablespoon butter - melted
  • 1/4 teaspoon salt
This Recipe makes about 3-4 of the 10" pancakes.

And use a 10-12" round skillet or frying pan.

First lightly beat the egg in a medium sized bowl, then add sugar, milk, salt and flour, mix well, melt the butter in the frying pan (or skillet) then while stirring the mixture add melted butter to it, continue mixing until there are no lumps, don't forget to scrape the sides of the bowl.

Once the batter is well mixed, then over medium heat pour just enough batter in the pan to cover the bottom of the pan, cook until the top of it is "dry" then flip the pancake. This takes a fair amount of finesse, as the pancake is large and not very 'tough'. I get the spatula underneath the pancake and make sure that all around the pancake is loose first, then quickly flip it.

After the flip, shake the pan a bit to get the pancake flattened out and unstuck from all parts of the pan. Melt a small partial teaspoon (approx. 1/2 tsp) of butter in the pan before starting the next pancake.

I usually cook each one for about 30 seconds only after the flip. Slide the finished pancake out onto a dinner plate. I like to roll up 2-3 at the same time with jelly inside. :)

Enjoy! Viktoria Svensson-Flynn-Hahner(Tori_1314_26@msn.com) Let me know what you think!

If you're making these for a big family, you can stack them up in an oven proof container or plate and keep them warm in the oven at 250F or so, and cover them with foil if you'd like to keep them from drying out.

Mr Breakfast would like to thank Viktoria for this recipe.

Recipe number 980. Submitted 5/18/2003.