My ultimate comfort food. These Swedish Pancakes are our go to family breakfast when we all get together. One of my brothers and I had a competition side by side cooking them (years before I attended culinary school and he has 10 years of Swedish Pancake experience on me) and I am the champion. That being said, they are very easy to make, come together quickly and are incredibly delicious.
3 Eggs, beaten well
1/4 cup Vanilla sugar*
1/2 cup AP flour
1 cup Milk
5T Melted butter, cooled slightly
Large nonstick pan
Serves 2-4 depending on appetite!
1. Melt butter in non-stick pan.
2. Combine all ingredients in mixing bowl in the order given until smooth, ending with the slightly cooled butter.
3. Cook by pouring about 1/4 cup of the batter into your pan and quickly move the pan around so that the batter just covers the whole pan. It is better to put less and add than to put too much and have thick pancakes (these cook like crepes). If you put too much, just pour excess back into bowl (got that tip watching Jacques Pepin make crepes).
4. Flip when you start to see browning around the edges and cook about 30 seconds more. You can either serve these as they come off the pan or keep them warm on a cookie sheet in a warm oven until you are done with all of the batter. This recipe should make about 10-12 pancakes.
My dad used to make these for us for breakfast quite often when we were little. He would let us have either powdered sugar or syrup (always Aunt Jemima back then, now we know better) as a topping.
My dad loved cooking for people and these Swedish Pancakes are something that many of my closest childhood friends got to enjoy from his kitchen, the most memorable being during a blizzard on the charcoal grill in our side yard because there was a power outage. My dad may not have been a chef by occupation, but he was truly a chef at heart.
I hope you try this recipe and keep it in your family’s breakfast recipe rotation for generations as we have.
*Vanilla Sugar is just something that I like to keep in my pantry at all times for situations like these and cookies, cakes, anything sweet…. Next time you use a vanilla bean, after you have scraped it out just stick it in a jar and add white sugar to it and there you have vanilla sugar. I keep 2 used vanilla beans per 2 cup container of sugar and keep one back up so I can give it a couple of weeks to soak up the scent. I haven’t changed the beans in years and they continue to give off incredible scent to the sugar. Try it!