Swedish Pancakes (Pannkakor)
 
 
This recipe is from my Grandma Blomquist. She and my Grandpa make them almost every weekend.
Author:
Recipe type: Breakfast
Cuisine: Swedish
Ingredients
  • 3 cups milk
  • 3 eggs
  • 1 cup flour
  • 2 tablespoons sugar
  • ½ teaspoon salt
Instructions
  1. Put the milk and eggs in a large bowl and hand whisk until well-blended. Add the flour, sugar and salt and whisk again until well-blended. Batter will be smooth and runny.
  2. Heat a 10-inch non-stick skillet over medium heat. Once the pan is hot, coat the pan with butter (I keep my butter in it's original paper so it's easy to hold and spread around). Pour ¼ cup of batter into the pan and tip pan to coat evenly with the batter. (If you use a different sized skillet, you'll need to adjust the amount of batter accordingly - you want the batter to coat the entire pan and not be super thin or too thick.)
  3. Cook pancake on first side until the top is dried out, the pancake is starting to bubble and the underside is starting to brown. Flip one little edge over onto itself, stick your spatula under that edge, unfold the edge back flat, then flip! Cook until the second side has browned. Repeat process, remembering to add a bit of butter to the pan each time.
  4. Keep completed pancakes on a warmed plate in a 200-degree oven until all the pancakes have been cooked. Serve with butter (yes, more butter), granulated sugar, powdered sugar, berries, jam, or whatever floats your boat!
  5. With a 10-inch skillet, this recipe yields about 20 pancakes. We usually eat 3-5 pancakes each. Leftovers can be refrigerated and heated up in the microwave...and they are yummy!
Recipe by This Week for Dinner at https://thisweekfordinner.com/swedish-pancakes-pankakkor/