Breakfast

Grandma Lois’ Swedish pancakes

You remember Grandma Lois of the Swedish meatballs, right?  Well, here she is again with Swedish pancakes!

I made these the other morning when I made the green pepper rings with eggs and tomatoes.  Serve with 100% maple syrup on the pancakes and 100% OJ in your glass and you’re set!

IMG_3558

Ingredients

  • 4 c milk (I used 2%)
  • 3 eggs
  • 4 tbsp butter, unsalted
  • 1/2 tsp salt
  • 2 1/2 c flour (I used whole wheat flour)
  • Coconut oil

Preparation

  • Mix all ingredients except for the coconut oil together in a large bowl.  Your batter will be runny.  That’s OK!  You want it that way.
  • Heat an omelette pan or skillet over medium heat.  Use a bit of coconut oil to grease the pan; you shouldn’t need too much so start small and add more if you need it.
  • Pour some batter into the pan.  Tilt the pan in all directions so the batter runs and covers the entire bottom.  

IMG_3552

  • Once the underside is lightly brown (as in the picture above), it’s time to flip the pancake.  It’s completely OK to lift the edge and take a peek.  You may also be able to tell because the edges may start to curl up.  Since the pancakes are so thin, you shouldn’t have to worry about batter splattering everywhere when you flip them.   I use a spatula to flip them.  My husband does this:

IMG_3559

  • Let it finish cooking on the other side, it shouldn’t take long.
  • If you’re going to make all the pancakes before serving them, place them on an oven proof plate and stick them in the oven (preheated to 180-200 degrees) until you’re ready to serve them.
  • If you’re serving straight to the plates and mouths of hungry 5- and 7-year olds like we were, spread a bit of butter on the pancake, pour on some 100% maple syrup, and roll it up!
This is more syrup than you need but it sure it yummy this way!

This is more syrup than you need but it sure is yummy this way!

Tips on cooking the pancakes

  • Although thin is good, if you go too thin, it can get crispy.
  • I used whole wheat flour instead of white flour.  Although whole wheat flour is less processed, it does have a nuttier, grainier taste.  It may even be a bit drier.  I like the flavor and so does my hubby but I may experiment some more with using a mix of white and wheat flour, a different brand of flour, or increasing my egg/milk/butter proportions.

 

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