Swedish Pancakes

I think this was the first thing I learned to cook.  It was an exciting night in our house when my mom declared it a "Swedish Pancake Night"!  I love these smeared in lingonberries (or raspberry jam), dusted in powdered sugar and rolled up.  They're also tasty with good ole maple syrup.  Yum!  Enjoy.

3 c. milk (or more if the batter seems too thick)
2 c. flour
4 T. melted butter or canola oil
1 t. salt
4 eggs
4 T. sugar

Mix all ingredients well with a mixer.  This batter is much thinner than traditional pancakes.  Heat griddle to 325 degrees.  Use about 1/3 c. for each pancacke. 

Makes enough to feed a hungry family of 4

Pannekoeken (Dutch Pancakes)

My Dutch friend Michelle Knight contributed this family favorite.  It's not Swedish, but the Dutch & Swedes have a lot in common, especially when it comes to pancakes!

1. Fork together 1 cup flour and 2 tsp baking powder
2. Add 1 cup water
3. Add 3 eggs
4. Add 3/4 milk.
5. Add 2 tbsp melted butter

Heat a medium size non stick frying pan with butter on medium heat. Pour about 1/3 to 1/2 cup batter to cover the bottom of the pan. Using a non stick type spatula, flip over when the top of the batter loses its runny look. Makes about 7-8 crepy pancakes. Serve with butter and sugar, fresh lemon juice and powdered sugar (a favorite), jam, fresh fruit, cheese, or the conventional syrup. Enjoy!