Holiday Breakfast (Swedish Pancakes)

Holidays usually offer us an opportunity to spend more time preparing breakfast than a school or work day.  Here's one of our family favorites that was one of my very favorite breakfast meals when I was a child, Swedish Pancakes.  My Dutch dad made them the best, and it was always a treat to have some of the thin, crepe-like pancakes for breakfast, often on a Saturday morning.  He, like my Swedish grandmother, used an iron skillet for cooking these treasures, but I use two Teflon-coated frying pans.  These pans are never used for grilling onions or other strong flavors.

Serve these pancakes hot with butter and syrup or roll them up with fruit and cream inside or simply sprinkle them with powdered sugar.  Anyway you serve them, they are delicious.  The Swedes usually serve them with Lingonberries which can be purchased at IKEA stores.

Nana's Recipe for Swedish Pancakes
2 C milk (I use fat-free and add a bit extra flour, whole or lowfat milk works best)
2 eggs
1 C flour
1-2 T sugar

Mix well, but not frothy.

Heat the frying pans over medium to low heat.  Generously butter a frying pan with about 3/4 tsp. butter taking care not to burn the butter.

Pour about 1/2 C batter into the pan.

 If it's too hot the batter will sizzle and your pancakes will have a lattice look to them. 

Allow them to cook until the top is set.  Using a large-headed pancake turner, flip the pancakes and cook for a bit longer.  Repeat the process.

The perfect Swedish Pancake.

One recipe yields about 7 pancakes which feeds 2-4 people depending on how hungry they are and how much they love these pancakes.  To feed my family of 6, I usually use:
3 C milk
3 eggs
1 1/2 C flour
1/8 C sugar