I grew up in the Midwest part of the country that was made of up of many generations of Swedes. One of my all-time favorite foods was Swedish Pancakes. There are many variations of Swedish pancakes but I am sharing the one that I grew up eating almost every weekend. These pancakes can be served rolled up or just lying flat on a plate. They are excellent served hot with some powdered sugar sprinkled on top and a dish of lingonberries served at the side.
- Two cups cold milk
- One teaspoon of sugar
- Two large eggs
- One cup of all-purpose flour
- Three tablespoons of vegetable oil.
- ¼ teaspoon of salt.
Beat together the eggs, milk, flour, vegetable oil, and salt until the batter is smooth and no lumps. Pre-heat a large skillet or griddle that is well greased, pour ¼ cup of batter onto the griddle or skillet. Cook for thirty seconds to a minute on each side, you can vary the time depending on how crisp you like your pancakes. You may need to experiment with a few pancakes if you have never made them before. The batter is very thin and it can take a few times to get the consistency to the way you may like them
Serve them hot and enjoy.