Monthly Archives: April 2013

Grandma’s Swedish Pancakes

Swedish pancake

I agonized a lot over what to cook for my first post. There were several dozen meals over the past few months that may have made the cut as the “first post” but I just never got around to taking pictures or writing. And I was nervous about starting.

So I’m pulling the band aid off. I wanted to do a recipe that was simple and important. Something I’ve been eating and enjoying since childhood. At first I thought of making my family’s brownie recipe, which is my go to simple dessert for any type of gathering. But I didn’t have the time or ingredients to bake that today.

So instead, I present my Grandmother’s Swedish Pancake recipe. My Grandma Vivian is simply the best. She’s been a cooking inspiration my whole life. She’s constantly in the kitchen whether it’s breakfast, lunch or dinner and is always the last to sit at the table. Breakfast was always a special treat, served up at my grandparent’s house on Lopez Island. Often my sister and I would wake up later than all the adults, but Grandma was still ready with her blender half full of Swedish Pancake batter, mixed up from when she, Grandpa, my mom and my stepdad ate an hour earlier.

I’d actually only made this recipe once or twice before, as I’m always intimidated by the flipping. But I shouldn’t have been, because it was really simple as long as I waited until the edges flipped up properly!

Swedish Pancakes

Markes approximately 6 pancakes.

  • 3/4 cup flour
  • 1 T. sugar
  • Dash of salt
  • 3 eggs, well beaten
  • 1 and 1/4 cups milk

If you have a blender, you can just add all the ingredients and blend until combined.

If you don’t have a blender, mix the dry ingredients and add the milk and whisk. Add the already beaten eggs and whisk until combined.

Heat a flat skillet (I prefer cast iron) to medium-low. Once hot, butter the pan and add approximately 1/2 cup of batter. Swirl the pan until the batter covers it. Once the edges begin curling up (2-3 minutes), flip the pancake and let cook another 30 seconds to 1 minute.

 

Batter in pan
After swirling batter on bottom of the pan, wait until the edges start to curl up.

Flipped
After flipping, wait another 30 seconds to 1 minute until the pancake is done.

finished pancake
Transfer pancake to a plate. I like putting the bubbly looking side up (the side that was most recently on touching the pan).

Apricot Pineapple Jam
Use your Grandma’s homemade apricot-pineapple jam (or substitute with whatever you have)!

Swedish pancake jammed
All jammed up. If I were using raspberry, I would make a joke here.

Now this is serious business. My grandma’s parents and grandparents came over from Sweden so I’m a quarter Swedish. Thus, these are Swedish Pancakes and NOT crepes in my family. Since we’re americanized at this point, I’m not sure how they exactly eat these in Sweden (surprisingly I did not eat any when I lived in Stockholm). But this is how my family eats them.

thread the fork
First you thread the fork into the pancake.

starting to roll
Then you slowly start to roll the pancake up.

rolling
They see me rolling… we’re not crepe-ing…

Rolled up pancake
All rolled up!

Pull the fork out and cut into bite-sized pieces and enjoy!
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