Pannkakor (Swedish Pancakes)

These yummy Swedish pancakes are perfect for a late Sunday morning treat... or any day of the week, really!

Pancakes, pancakes... PANCAKES! Or pannkakor, in Swedish. These delectable treats are half fluffy-American-pancake, half paper-thin-French-crepe, and ALL sweet and yummy breakfast dish!

Get ready for your new favorite breakfast go-to!

Is there anything better than pancakes on a Sunday morning? Methinks not!

This recipe is really a family favorite. My grandmother typed this one up on her old typewriter and gave it to my dad for Christmas one year in a collection of family recipes. I can't WAIT for the day it finally gets passed down to me...

But for now I'll have to do with this photocopied version! I make this recipe almost every month, usually on Saturday night so that I have the batter all ready to go on Sunday morning. They always put me in a great, Sunday-morning mood!

The Famous Recipe

Look at that old-fashioned handwriting! Isn't there something that's just so romantic about that? Oh, the good old days...

And now for the readable version!

Behold... the best Swedish pancakes in the world!

Ingredients

• 4 eggs

• 1/2 cup + 3 cups whole milk

• 1 tsp salt

• 1/4 cup granulated sugar

• 2 cups all-purpose flour

• Butter, for frying

• Whipped cream and raspberry jam, for serving

Method

1. Beat eggs, 1/2 cup milk, salt, and sugar together in a large mixing bowl.

2. Add flour and mix well.

3. Slowly add the rest of the milk (3 cups), 1 cup at a time.

4. Whisk together until no lumps remain!

5. Refrigerate anywhere from 20 mins to overnight.

6. Heat a pancake griddle or pan to medium high. Add a little butter and let melt.

7. Using a ladle, spoon one ladle-full of batter onto the pan/griddle and swirl around until the batter covers the surface of the pan/griddle.

8. Fry for 1-2 minutes on each side.

9. Remove pancake onto a plate a repeat with the remaining batter.

10. Serve with whipped cream and jam!