Ok, it's been what? 3 weeks? And I've offically tried 3 recipes for this project. I know, I'm an over achiever.
I started with this recipe, written on the back of a letter from my favorite missionaries, Jill and Tony:
It was, by the way, folded up and shoved into my little black box.
Then, I made it, exactly as it is written. It's my mom's recipe, so the measurements are in deciliters (dL), sorry. For those of you who do not like the metric system, a dL is just under 1/2 cup, according to my measuring cup.
I mixed all the ingredients in a pitcher till it's nice and frothy. (Don't ask me why a pitcher, it's my mother's fault.)
See the little bubbles?
Then I scooped a ladle-ful of batter into my well-oiled, trusty cast iron frying pan. (I spray with non-cook spray before the first, and between each pancake.)
You have to put in the ladle of batter, then pick up the pan and kind of swirl it around, so you get a nice thin layer of batter covering the entire bottom of the pan. It's a little tricky to get the heat and the non-stick-ness of the pan just right. You may have to sacrifice the first couple of pancakes before it gets just right. (It's ok, those are the taste-test ones for the cook.)
Fry on one side until you see the little bubbles, like this:
Then flip, and fry just a moment on the second side. Then, remove to a plate, and repeat until all the batter is gone. Soon you will have a beautiful stack of pancakes.
Then, you eat them. When I was a kid, we topped ours with strawberries, cool whip, butter, syrup, peanut butter, plain granulated sugar, and/or jelly. (I don't reccomend doing all of the above at the same time, but you can.) Then we rolled them, and cut them into little round bites. They were quickly devoured.
Everyone loves them.
On the off chance that there are some left over (I actually make one extra person's worth), store them in the frige. They are good cold or reheated in the microwave.
Here is the actual recipe that will have the first spot in the coveted3-ring binder of deliciousness:
Mom’s Swedish Pancakes
Ingredients (per person):
1 egg
1 dL flour
2 dL milk or water
½ dL sugar per 4 people
½ tsp salt per 4 people
Mix ingredients together thoroughly. Ladle batter into hot greased frying pan. Swirl mixture around in pan so bottom is evenly coated by a thin layer of batter. Fry until just bubbly, then flip. Repeat until batter is gone.
Serve hot with choice of toppings:
Fruit (sliced strawberries, blueberries, canned peaches, etc)
Jam
Cool Whip
Peanut Butter
Butter
Sugar
Syrup
Enjoy!!
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