Swedish Pancakes

This recipe is for 4 persons

You need this

• 8 deciliters (0.8 litre) of fresh milk
• 4 deciliters (0.4 litre) of wheat flour
• 4 nice and fresh eggs
• 1 teaspoon of salt
• Butter or Margarine

This is what you do

Take out a rather big bowl and mix milk, flour and eggs together while beating it all with a whisk until evenly distributed. Then melt about 3 tablespoons of butter or margarine, preferably in a flat frying pan with a diameter of approximately 20 cm (0.2 metres).

Add, while beating, the melted butter and salt to taste (about 1 teaspoon should be enough).

Now focus on the flat frying pan in which you melted the butter a short while ago. It should be rather hot. Add just enough butter to cover the flat surface. The butter should instantly start melting and making noise. If not, wait until it does.

Stir a bit in the bowl with the Swedish Pancake mixture so that the flour that has sunken to the bottom gets evenly distributed again.

Put about one small cup of mixture in the frying pan. The amount very much depends on the size of your cups and your frying pan. The pancakes should be really thin, the mixture should only just cover the surface, pretty much like crepes if those are familiar to you.

Let the pancake fry until it starts to get dry on the unfried side. This should not take more than a minute or two. Take a look at the fried side by lifting the pancake’s edge a little bit with a tool of your choice (the tool of my choice would be a thin, stainless steel, spatula with a wooden handle). If it is golden brown, turn the pancake over and let it fry on the other side as well.

When both sides have been fried to a golden brown colour, your first Swedish Pancake is done and you should remove it from the frying pan to prevent it from getting burnt.

Repeat the steps until you run out of Swedish Pancake mixture.