Recipe by Alskann
This is my 3rd generation Swede husband's grandmother's recipe. She came to America as a young woman. It is my husband's specialty and a family favorite.
Top Review by The_Swedish_Chef
Flawless! Perfect! Incredible recipe!!! EXACTLY the way that Swedish pancakes should look and taste and I know what I'm talking about, being Swedish and eating my own Gran's Swedish pancakes! Backstory: the Old Timer's only had a small collection of recipes that their own ancestors taught them, orally, so there was never a need to write them down. They were ALL commited to memory. And sadly, if the next generation (our parents) didn't care enough to ask for written recipes, they became lost...forever. Such was the case in my family: my Mum hated cooking so no recipes were saved from my dear Gran and I've had to locate them from the web. Years ago, I had tried various "Swedish" pancake recipes and they were all rubbish; I even tried the Lund mix and was very unhappy with that. So, throughout the years, when my own family and I wanted authentic Swedish pancakes, we'd fork out the BIG BUCKS and waited in line for an hour, at Ann Sather's in Chicago. This year, however, I got tired of the wait, the $60.00 plus dollars that we'd have to spend for six servings of the pancakes and the $1.00 dollar per person surcharge for an additional micro-cup of lingonberry sauce (always cut with cranberries to cheapen the servings.) I did various web searches, saw horrid reviews for other recipes and then found this one. Not a lot of reviews but they were all favourable. So, the day before Easter, when my family was out at the cinema, I followed this recipe to a tee, cutting it in half as an experiment. And the result was flawless, perfect and brought tears to my eyes, as they were 100% like my Gran's!!!! So, this morning, when everyone wandered out for coffee and I announced that "We're not going out for Swedish pancakes today!", I was met with groans and complaints...until I told them that we were having them made and served at home. :) I tripled the recipe, served them folded with powdered sugar inside and bathed in lingonberry sauce. EVERYONE was overjoyed with the end result and our pocketbook was happy, too! The 1 substitution that I made was to melt 2 Tablespoons of butter, rather than the oil; as a dairy farmer's grand-daughter, I just can't use oil in baked goods. I've already sent along this recipe to three friends this morning, sharing the incredibleness of this simple treat. Thanks, Alskann!
- Combine eggs, milk and oil in a 2-quart mixing bowl.
- Mix well with wire whisk.
- In small bowl, combine flour, sugar and salt.
- Mix well.
- Using wire whisk, mix flour mixture into egg mixture.
- Let rest for about 10-15 minutes.
- Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
- Preheat skillet over medium high heat.
- Pour about 1/4 cup of batter onto hot skillet.
- With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
- Cook until edges just start to brown.
- Carefully flip pancake over with a thin spatula. (I like to use a wide one).
- Cook turned crêpe about 20 seconds or until lightly browned.
- Slide onto plate to cool.
- Continue cooking remaining batter using same method.
- Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.