This is how we make them here in Sweden. My mother
always does them this way, and in every other Swedish
family I have visited. The other recipes I have seen here
have little resemblance with the original. The pancakes
should be thin like crêpes. It's also important that the
skillet is thoroughly and evenly hot before starting (even
then, the first few may not turn out perfect). Mark 4 on a
1-6 hob is good. Note: The recipe is very easy to
remember in Metric: 2 eggs times 3 (deciliters) flour
equals 6 (deciliters) milk.
DIRECTIONS
Mix eggs, flour and salt.
Add the milk, a little at the time, and whisk to a smooth batter.
The batter will be very thin (almost like for crêpes).
In a hot skillet (preferably cast-iron), add one teaspoon butter
and just as much batter to cover the bottom (turn the skillet
around to spread the batter). Fry the pancakes golden brown
on both sides. Add more butter for each new pancake.
Roll or stack them on a serving plate. Keep warm.
Serve hot, preferably with whipped cream and jam.
(Leftovers can be reheated or served cold with the same
accessories).
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