Thin like crepes, but with more egg and less flour, these delicate and delicious pancakes are the reason I’ve never cared for the classic breakfast diner gut buster short stack. I like my syrup where I can see it not swallowed by dough.
This is the taste of my childhood, the flavor and feeling of comfort and love. I might mess with the toppings but not the simple goodness of the pancake I begged for.
And Mom would acquiesce even though these are faster eating than preparing and with several hungry children it’s a non-stop stove top adventure.
How many does this serve? It depends. Add some sides and it could easily serve six. On its own somewhere between one hungry teenager and five normal appetites.
- 6 eggs
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 TBS sugar
- 2 2/3 cups milk
Whisk eggs, add flour and whisk until this is smooth. Add sugar, salt and whisk in. Slowly add milk, whisking while you go. Hopefully you don't get any lumps, the order is important to miss the lumps.
I like to let my batter sit for a half hour or so and then whisk it up one more time before cooking.
Pour about a 1/4 cup of batter in a generously buttered skillet over medium low heat. Swirling the pan as soon as the batter is poured to get the thinnest pancake possible.
Sometimes, if you dally, the batter will start to set and so when you swirl you get a pancake shaped more like an octopus than a circle but that's okay.
Cook until batter is set and there is just a hint of color (about 20-30 seconds per side).
You can start a stack and keep them warm in the oven until you are ready to serve.
Serve rolled up with a bit of jam (Lingonberry would be the most Swedish but marmalade and raspberry jam are also delicious) or maple syrup or a dusting of powdered sugar or any combination of the three.