This is my husband's sweet grandmother's Swedish Pancakes recipe, rest in sweet peace Grandma Linnea. It is a no-fail breakfast staple amongst family members!
Hello friends! I have missed you! I have not had much time to spend on my beloved blog lately. It has been a busy couple of weeks, to say the least! My wonderful husband offered to write a post to take that off my plate (ha!) this week. Isn't he sweet?! He did everything, minus editing the photos. He is awesome and creative and I love him dearly. Thanks, Hubby!
I have to start this recipe off with two disclaimers. First, I am Dan (husband of Pip/Megan) and I am not detailed or concerned with grammatical things. I apologize in advance for errors and/or brevity. Second, I realize there may be an "official" Swedish Pancake recipe that is different than this one. I call these Swedish pancakes because my awesome Grandma (who turns 89 this month) is Swedish and made thousands of these for me and that's what she called them and so that's what they'll always be to me.
Speaking of my Grandma, she rocks. I have numerous childhood memories of vacations at her house in Norway, MI (the UP) and to this day my favorite foods come from her recipes. She's giving, caring and anyone who meets her comes away with a smile because of her genuine sweetness.
Anyway, these pancakes were always eagerly anticipated whenever we were at Grandma's or she was at our house. She would hover over the stove throwing out hot cakes to anyone and everyone until all bellies were crammed full. Good times.
Combine the following in a bowl or blender:
2 cups milk
3 tablespoons white sugar
3 tablespoons vegetable oil
1 cup of flour
Pour roughly 1/4 cup of batter into a well greased, medium-high heated skillet and cook for roughly 30 seconds to a minute on both sides. I say roughly because you can make the pancakes as big or as small as you like or as your flipping skills will allow. Also, you can cook them a little longer or shorter depending on your desire for crispiness or chewiness. The batter is very thin so it might take a few times before you figure out the right amount/time that works best for you.
(I'm not huge fan of strict guidelines when it comes to cooking, just feel it!)
Serve hot and enjoy!
(As a kid I used to love rolling these up like tortillas and then cutting them into tiny pieces before devouring them, they're versatile like that.)