Traditional Swedish Pancakes

Turned out perfect for Mothers’ day. In addition to following the recipe, I put it together the evening before and let it sit all night in the fridge. I pour the batter into a clean milk jug or orange juice container. That way i can easily pour it into the flat cast iron skillet and can shake it up a little to keep it well mixed between pours.

I make this recipe a few times a month. Depending on how thin I make the pancakes, we get somewhere between eight and twelve per recipe. I like the pancakes a little thicker (but still less than a millimeter thick) where you can really enjoy the egg-iness. My husband likes them thinner to showcase what's inside. My toddler loves then any which way. We can cut them in thirds and roll them up so they are an easy fist food. I use a cast iron skillet on medium low and do a quick swipe of butter in the pan between pancakes. When mixing the batter, add the dry ingredients first then the milk. Get all the clumps out before mixing in the eggs. I try not to get too much air in the batter when I mix in the eggs since I like a denser consistency but you can play around with this as well if you like your pancakes to be really light. As a kid we grew up eating the pancakes with a squeeze of lemon and some powdered sugar on top. These days, I tend to do a couple tablespoons of Greek yogurt and some good jam with some fresh berries to compliment. For the toddler we do yogurt and applesauce. Today as a special treat we switched out the yogurt for ricotta cheese which was so yummy. Like a crepe, you can take these in so many different directions.