Sweden & Norway
In Sweden, pancakes are eaten on Thursdays; so much so that all Swedish restaurants who serve traditional Swedish cuisine have pancakes on their menu on Thursdays. They are eaten with whipped cream and strawberry jam. There is also a tradition to eat Pea Soup on Thursdays; and so for many Swedes, Thursday dinner is Pea Soup and Pancakes. This recipe is from our very good friends in Sweden, The Flormaelen Family.
Sweden & Norway
*Serves: 10 – 12
*Prep Time: 10 minutes and 10-15 minute rest time (minimum) *Cook Time: 5 minutes
Ingredients:
1 cup all-purpose flour
2 ½ cups milk
3 eggs
1/2 teaspoon salt
Butter, or oil, or cooking spray for pan
Directions:
●Whisk the flour with half of the milk until smooth. Add the rest of the milk.
●Whisk in the eggs and the salt.
●Let the batter rest for 10-15 minutes.
●Place 1 - 2 pats of butter, or spray the pan with cooking spray or use desired oil to lightly coat the inside of the pan. Be sure to get the edges of the pan also.
●Heat a frying pan or a crêpe pan on medium heat.
●Pour a thin layer of batter and cook over medium heat until small bubbles appear on top and the underside layer is lightly golden. Flip to cook the other side; usually 1-2 minutes or less.
●For Swedish pancakes, serve warm with whipped cream and strawberry jam, or put sugar of choice, on top. For Norwegianpancakes: serve warm with blueberries and sugar.
●This batter can be made ahead of time and kept in the refrigerator for 24 hours, covered. Enjoy your Dino-rific pancake!
