Since it is the National day of Pancakes today (in the US), I wanted to do a re-run of my favorite Swedish pancakes.
It feels as a little ‘treat’ every time I make pancakes. I guess it is because I like to “dress them up” with fresh berries and home-made syrups. They really are a feast for both eyes and stomachs.
I hope you will enjoy them as much as I do.
Or “Svenska pannkakor” as we say at home.
Makes about 12-14 pancakes
2 cups of milk
1 cup of flour
1 large egg (if you only have a small egg add another one making it 2 eggs).
1 pinch of salt
Butter for frying (or oil if you don’t like butter).
1 1/2 cup of fruits or berries. Any kind.
1-3 tbsp. of brown sugar.
1 sprig of mint for decoration
Mix the flour, milk and salt well in a bowl. Make sure there are no lumps. Add the egg(s). Mix well. Put the batter aside and let it rest for a few minutes.
Take 1/2 of the rinsed fruits and berries. Add to a pan. Add the sugar. One table-spoon at a time.
Be sure to taste so that it doesn’t get too sweet. Simmer on low/medium heat. Let the fruit and berries “melt down”creating a syrup. This will take about 10 minutes or so, depending on what kind of fruits or berries you use. You can also prepare this ahead of time.
When done, take it off the heat. Strain it in a sieve to press out the last precious drops of your syrup. Use the back of a spoon to gently press down the fruit/berry mixture.
Heat up a frying pan/skillet on medium high heat. Add a teaspoon of butter to pan. Use butter/oil to every other pancake. Add one ladle full of batter to the frying pan. Pour it into the center of pan. Make sure the batter distributes well into edges. You do this by lifting the pan up and swirling it slowly. Some flour thickens up more than others. If you feel the batter is a little too thick, just “thin out” with a slightly bit of milk.
You know the pancake is ready when it is starting to “dry” on the surface and when the edges are starting to turn golden brown. Use a “turner” to lift up the pancake and flip it onto the other side. It takes less time to brown on the second side of the pancake. When ready, fold in half and then fold the half into a quarter. Lift onto platter. Decorate with berries or fruit. Poor on the syrup. Decorate with a sprig of mint.
Either serve the pancakes with whipped cream, berries with homemade syrup (or just bought one) or some great jam.