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Gretchen’s Cookbook - Pannkaker - Swedish Pancakes recipe
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Pannkaker - Swedish Pancakes

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1 2/3 c. flour 3 1/3 c. milk 1/2 tsp. salt 4 eggs butter
Swedes would correct me that this is more of a snack or a lunch. All I know is my kids would eat them for breakfast, lunch, and dinner if we could keep enough milk in the house to make them! Note: This makes a very delicate pancake, liable to shred to pieces when you try to flip it. It's basically as close as you can get to fried milk! I find I have the best luck with a low heat, dipping my fingers in ice water and grabbing the curling-up edge and flipping it that way. My husband uses a wide, thin spatula. Sift together flour and salt. Add 1 1/3 c. milk. Blend well. One egg plus 1/2 c. milk at a time, add remaining eggs and milk, blending thoroughly after every egg. Add small amount of butter, if desired. Heat crepe pan or 6" skillet, grease with butter. Pour in about 1/3 c. batter for each cake, turning pan to spread the batter evenly. Cook until top of cake just dries, flip and cook for 30 seconds to a minute. (The batter should be thin. Swedish pancakes are large, thin, flat rollable cakes, like French crepes.) Serve with sugar syrup, jam, or powdered sugar. Editor's note: For a slightly easier recipe, see Textbook Swedish Pancakes
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Contributed on: and modified on Tuesday October 9th, 2007

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