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close up of two swedish pancake rolled up and topped with butter, syrup, and powdered sugar. On a white plate with blue accents.

Aunt Janet's Sunday Morning Swedish Pancakes

This is the recipe as written in my Aunt and Uncle's old copy of the Joy of Cooking. The Aunt Janet was my mother.
Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
resting time 30 minutes
Total Time 10 minutes

Ingredients

  • 6 eggs
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 TBS sugar
  • 2 2/3 cups milk

Instructions

  1. 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.
  2. I like to let my batter sit for a half hour or so and then whisk it up one more time before cooking.
  3. 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.
  4. 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.
  5. Cook until batter is set and there is just a hint of color (about 20-30 seconds per side).
  6. You can start a stack and keep them warm in the oven until you are ready to serve.
  7. 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.