Taste as You Cook

I remember when I was younger I worked in a kitchen that served Swedish pancakes. What I remember was that we had to go in at 4:30 am to begin making these but the smell of the kitchen at that time of the day was out of the world. What is a Swedish pancake you ask?  To put it as simply as possible it’s a thin unleavened pancake. It is similar to a crepe but with a little bit more egg so that it is a little denser. Once you cook the pancake you brush it with melted butter and sprinkle it with sugar and roll it up. These can be made ahead and brought out and warmed up at a later time if you so need.

Pancake Batter

1 cup ap flour

1 Tbsp sugar

¼ tsp salt

2 large eggs

1 cup milk

¼ cup water

½ tsp vanilla

3 Tbsp melted butter

Place all ingredients in a blender and process until the batter is smooth, scrape down sides if you need to. Refrigerate the batter for at least 30 minutes and up to 2 days.

Melt another 4 tbsp of butter in the microwave and brush the inside of a 8” non stick pan and turn on medium heat. You need a 1⁄4 cup measuring cup and this will be how you measure the amount of the batter to pour in the pan. When you pour the batter in the pan, swirl the pan so the batter spreads evenly in the pan, cook until the bottom is a light golden color and flip over for 10 seconds, flip back over. You should be able to make 12 pancakes. Brush the insides of the pancake with melted butter and sprinkle sugar on top and roll up.

Enjoy – Peter