When I was a wee child, growing up in Minnesota, occasionally, I would spend the night at my grandparents’ apartment. We would play cribbage or Uno. I would sleep on a day bed and for breakfast we would have Swedish Pancakes. They were made from a mix purchased at the local grocery store; Lunds. They were delicious! I can still smell the batter.
Swedish pancakes are more like crepes but slightly
thicker. Since they have no baking soda, they are flatter and more dense than traditional pancakes.
Since I have all this maple syrup, I decided to make my own Swedish pancakes and share this special childhood memory with my boys.
Swedish Pancakes (about 12-15)
1 1/2 cups milk
1 tsp vanilla
1 1/2 cups flour (I used half white and half wheat)
1 tbsp melted butter
6 tbsp sugar
1/4 tsp salt
1. But everything in the blender and blend until smooth.
2. Pour 1/4 cup batter into medium hot skillet.
3. Cook until bubbles start to appear, maybe a minute or more. They won’t be as puffy as the bubbles you get with regular pancakes.
4. Flip and cook for another minute.
5. Keep warm in oven until ready to serve.
I topped my pancakes with warm fruit. All I did was heat frozen fruit with a little corn starch. Everyone else had the maple syrup I’ve been telling you so much about. You can also serve them with Lingonberries if you can find them at the local grocery store. I can’t. And feel free to use all wheat flour or all white flour. They’re good either way.
It was a very successful breakfast and a great way to share a special memory with my kids. Isn’t it fun when food can do that?