These are very thin and crepe like but are heavier. They have a very smooth texture. I've read that these may not be authentic Swedish pancakes but the recipe was passed down to my great Grandmother Helen from my Swedish great great Grandmother Maria. It is over 100 years old...possibly 150 or more! Some of my Swedish relatives started the famous Svenhards bakery here in California. They no longer own it but their original packages have my great great Aunt Tilda's (Maria's sister) photo on them! There are similar recipes on Zaar but none with these proportions. My family eats them with maple syrup with melted butter in it and boysenberry syrup drizzled over that and then sprinkled with powdered sugar. You can also eat them with fresh fruit or jam. Servings are an estimate...some people eat 3...or some like me can eat 10! *My Grandmother makes these with up to 5 eggs sometimes and does add a pinch or two of salt.
The source for this recipe is The Flavor of Wisconsin by Harva Hachten, a collection of recipes. This recipe was submitted by Dagmar Noel in Waukesha, WI. It can be a supper dish, as well as breakfast or lunch. The time indicated does not include mashing the potatoes.
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