Tradition - Swedish Pancakes

One of the great things about having a recipe blog is that now, for the first time ever, all of my recipes are landing in one easily accessible spot. A couple years ago, my friend Beth and I had meant to put together a recipe book for our friends and family. We never quite got around to it, but I still have hope.

It's a relief that I can just turn to my own blog when looking for a recipe I've done in the past that I can't quite return to from memory. Also, I only post the ones I like, so if it wasn't a big hit, it doesn't make it up here (there is the exception of my marshmallows post, but I blame that on myself, and not the recipe.) Case and point, my Grandmother's Swedish Pancake recipe. One I like to make for a large group of friends on vacation, and the staple in our house on Christmas morning. I just haven't quite committed it to memory yet. Working on it. For years over the holidays, she made breakfast special with these pancakes. Now, I've taken over, and they're one of my favorite things to make.

So, Swedish Pancakes (for those of you not of Nordic descent) are like miniature crepes. Sounds delightful, no? And they are. If you've never had them, you're missing out. They're melt in your mouth delicious. Served warm, drenched in maple syrup. You will need a Plett Pan, extra equipment, but totally worth it, they come relatively cheap, here's a good one. Ours has been passed down from person to person, and I actually received one for Christmas years ago. It's come in handy on those cold winter mornings, and it's certainly impressed my friends. Even if I have to do a quick email search to find the exact recipe. No more! Now I'll just look here.

Swedish Pancakes

3 eggs

2 tbsp sugar

3/4 cup flour

1 1/2 cups milk

1/4 tsp salt

lump of melted butter

Beat the eggs, add salt, sugar, flour and stir until well mixed. Add the milk gradually. Melt the butter in the Plett pan and add to the batter. Stir gently to combine, don't beat.

Add a tiny bit of butter to each pancake place in the pan, when melted, add a small spoonful of butter to each place, and cook over medium heat, turning with a knife when the batter has firmed and the bubbles in the middle are gone. Cook on the other side for about a minute.

It usually takes one batch to really get going, often the first batch sticks and is a wash. No matter! Press on and the next batch should work just fine. Add butter to each slot when cooking a new batch. Serve with maple syrup.