Bayne Genealogical Research
If you ever feel like eating something Swedish this is where you will find the recipe. And the best food is made at home from good quality products (so don't cheat) and lots of love. The rest is up to you!
Pancakes used to be served on Thursdays, usually after a bowl of pea soup. But I serve them when we feel like it, bring them on picknicks served with springkled sugar or topped with homemade strawberry jam and whipped cream.
(Makes about 12)
25 g (real) butter + a little more for the pan
4 dl milk or 1 dl cream + 3 dl milk
2½ dl flour
1 pinch of salt
(1 pinch of sugar if you want them sweeter)
Start by melting the butter. Put it aside to cool down.
Crack the eggs in large bowl and whisk with salt (and sugar if you are adding it).
Add the flour and whisk making sure there are no lumps.
Pour in the cooled butter and whisk until batter is smooth.
The reason I am doing it in this order is because it is easier to whisk out the lumps and get a smooth batter.
Add the milk (and cream), a little at a time and whisk some more.
When all the milk (and cream) has been blended in pour into a jug and cover, put in fridge and leave for at least an hour or longer if possible. This gives the flour time to rest and the pancakes are easier to make and come out in one piece.
Once the batter has rested heat the frying pan with a dollop of butter (real butter please).
Pour a thin layer of batter into the pan and let the batter firm up, fry them on a medium-low temperature until golden.
We usually eat them with sugar or strawberry jam and whipped cream. They can be eaten cold as well.