Delicious Swedish Pancakes
By David J. Stewart
NOTE: The photo to the right is not my own pancakes, but I thought it looked close. It's your preference if you like your pancakes barely cooked, or you can let them cook until nice and darkened. I love them both ways, so I usually overcook half the batch and then barely cook the other half. This way I can have a variety of flavors. The pancakes in the photo to the right are cooked somewhere in the middle. If cooking for others, I'd have two separate plates, one with well-done pancakes and the other lightly cooked.
I really like Swedish pancakes because of their unique flavor and thinness. They are really great to eat! You also might want to check online for some crepe recipes, which is similar.
1 1/4 cup milk
3/4 cup sifted all purpose flour (you don't have to sift the flour)
1 Tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Beat eggs until thick. Stir in milk. Sift dry ingredients; add to egg/milk mixture and mix until smooth. Drop batter onto hot buttered griddle, by Tablespoon. Spread batter evenly to make thin pancakes.
I recommend using a variety of different flavor syrups. One of my favorites is strawberry. I also recommend using the all-natural and organic syrups, which taste completely different than the poisoned high fructose junk. Also, you can sprinkle powdered sugar on top or candied sprinkles for kids. Fresh fruit is great with Swedish pancakes. Enjoy!