Cornell Cookbook #12: Swedish Pancakes

12/5/2020 8:08 am

Thank you, Teah Kani, a 3rd grader from Ms. Zmich's class, for submitting this recipe! For more, visit the Cornell Around the World Cookbook.

Ingredients

• 4 T unsalted butter, melted + about 4 T butter for frying
• 1 C flour
• 1 ¾ C milk
• 3 eggs
• ½ tsp vanilla
• 2 T sugar
• ¼ tsp salt

Instructions

1. Melt butter and let it cool slightly, then mix all ingredients together in a blender or with a whisk.
2. Turn stove burner to medium, and heat a 10 inch nonstick pan until drops of water dance on the pan when flicked. When it is hot enough, liberally grease the bottom with butter.
3. Use a ⅓ measuring cup (or a ladle) to pour the pancake batter onto the pan, and then quickly pick up the pan and tilt it to swirl the batter into a large, thin layer covering most of the bottom of the pan. Cook the pancake until it has browned slightly on the bottom, (about 1-1.5 minutes), then carefully slide a very thin spatula (my mom used a butter knife) underneath the edges and flip it. Cook the second side briefly, just to set the batter, 15 to 30 seconds more. Fold pancake as you remove from the pan to keep it intact.
4. Apply more butter to the pan about every third pancake
5. Serve with powdered sugar and lemon, or whipped cream, syrup, and fresh fruit/jam. Or try them the traditional way with lingonberries.

Notes

• Makes about 10-12 pancakes, depending on how big you pour them
• It is helpful to make a few smaller pancakes at first until you get the feeling for the heat and timing of flipping the pancakes.

Swedish Pancake Recipe