Grandma's Swedish Pancakes with a Secret Ingredient
I spent many weekends staying overnight and Grandma's house and looked forward to her breakfasts. I don't ever recall her pulling out a box of cereal. Perhaps that's because she grew up on a farm.
We had eggs, tea, and toast, or her pancakes. I didn't even like pancakes because they tended to soak up the syrup and turn into a soggy, heavy lump. Grandma's Swedish pancakes were different. They repelled syrup! I nicknamed them rubber pancakes because they were thin and … well to my point of view rubbery. As I grew older, I learned to call them Swedish pancakes, and Grandma shared the secret ingredient that made her recipe so delicious -- vanilla.
- 3 eggs
- 2 1/2 cup milk
- 1 teaspoon vanilla
- 1 1/4 cup flour
- 1/2 teaspoon salt
- 3 tablespoon butter, melted
- In a large mixing bowl, beat the eggs with half the milk and vanilla.
- Add in flour and salt and mix until smooth (no lumps).
- Stir in melted butter and remainder of milk.
- Heat a griddle or large skillet (cast iron skillet is ideal) with a small amount of vegetable oil.
- Pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes. (When little bubbles break and don't fill in they are ready to turn.
- Turn pancakes and cook the other side until golden brown.
Pancakes can be served immediately or kept warm in the oven while you build a stack to serve all at once.
My favorite topping for Grandma's Swedish pancakes is maple syrup with a touch of cinnamon. It mingles with the butter with glorious cinnamon and sugar delight. Others in the family have their own favorites like strawberries and whip cream, or just butter and powdered sugar. Really, these pancakes taste great with just butter!
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