submitted by Cole Sibus
Every Saturday when I was a kid I would wake up and ask my Dad to make this special breakfast, when he would, my sister Lauren and I would sit at the counter and wait for fresh warm buttery pancakes to come out of the pan. My dad would coat them in butter and sugar roll them up and slice them into little spiral pieces that we would share or fight over if it was the last pancake. We hope you enjoy them as much as we do!
Makes 10+ pancakes
½ Cup Four
½ Cup Milk
Butter (for pan)
Fruit Preserve (topping)
Whisk Eggs, Milk and Flour in a bowl until very smooth, you can also use a hand immersion blender.
Heat a nonstick pan to medium-high heat and coat with a generous amount of butter. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the pancake for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Remove pancake from pan and coat with butter and granulated sugar roll up and slice into 1 inch pieces. We like to have a bowl of lingonberry jam on the side to dip the pieces in! Enjoy!
Watch Cole's step by step instructions for cooking his Swedish Pancakes: