When I wrote about Swedish waffles I got a question about about Swedish pancakes in the comment section, so I figured I could share a recipe for that too. Thin pancakes are not entirely easy to succeed with so I enlisted my very skilled daughter Stella to help me out. Here goes!
2 tablespoons of butter
1 cup wheat flour (2,5 dl)
1/2 teaspoon salt
2.2/5 cup of milk (6 dl)
(yields approx. 10 pancakes)
Pour the flour and salt in a bowl.
Add half of the milk and whisk the batter smooth. This is to avoid lumps.
When the batter is smooth add the rest of the milk.
And whisk some more.
Add the eggs and whisk again
Melt the butter and whisk until the butter is blended.
A little tired from the work week and ready for some frying pan action.
The pan should be properly heated before you start. We did a lot of experimenting and came to the conclusion that the heat should be slightly above medium, for us this meant 6-7 on 12 range stove. Add some butter. A slightly bigger piece the first time (see above), and then just a teaspoon or none at all.
Pour the batter thinly. It should just about cover the pan.
When the upper side has set, flip the pancake over.
I could eat this photo.
My daughter styled all the pancakes. Her sister got the sugar version, I got the cottage cheese, which was very yummy.