Friday, August 13, 2010

Swedish Pancakes

I love versatile foods. Ones that you can eat any time of day and that can be paired with just about anything. These also tend to be your comfort foods - ones that warm the belly as well as the soul.

Pancakes fall into this category for many people, but this will take you above and beyond this staple of any American diet. Swedish pancakes are a gourmet version of the favorite and, fortunately, they don't take any more time to prepare than your basic pancake. They are cross between a crepe and buttermilk pancake; heavier than a crepe, but thicker than a buttermilk. Their inside is slightly gooey with a warm, milky flavor. I topped one of mine with agave syrup, the other with powdered sugar. Truly, they would be fine with just about any sweet (or savory) topping your heart may desire.

Swedes may not have many a claim to fame, but these definitely put them on the radar for me.

Swedish Pancakes
3 eggs
1 c. flour
pinch of salt
2 T. sugar
2 c. milk
2 T. cooking oil
Mix together ingredients with a whisk in a large bowl. Heat skillet at medium-high heat and melt a dab of butter in the bottom. Pour enough batter to cover the bottom of the skillet. Allow to cook until browned on one side, then flip sides in and place on plate to cool.
Serve with yummy toppings.

1 comment:

Cassie Boorn said...

oh my gawsh! Swedish Pancakes are a long held tradition in our family. And you just made me hungry...