by Happy Talk Like a Pirate Day!! Yes, I am getting into the spirit of things. I wanted to make something that relates to Pirates. I could have made some crazy classic pirate food like parrot or something. I could have gone Somalian since they are so into pirates right now. However I went with my favorite Pirates. Yep the ones that have also been in the news lately. The Pirate Bay Pirates out of Sweden. Yes, those crazy Swedes won the day. So in their honor, I am making Swedish Pancakes. These pancakes have been in my Family as long as I can remember. They are like a sweetened crepe. Whenever we have a big holiday or the whole family around, my Mom gets up early and makes us all Swedish Pancakes. They take a while to make but they are totally worth it. Thanks Mom.
Cover them in syrup, jam, cream cheese and fruit or just good ole lingonberries. Roll them up and eat.
Swedish Pancakes – (From MOM) – makes 30-40 pancakes
Place all of the ingredients minus the extra butter in a blender and blend until all of the ingredients are incorporated.
Next it is time to heat up the pan. I use a crepe pan that my Mom sent me to make these pancakes. A normal skillet will work, but make sure to butter the edges of the pan. The crepe pan has short angled sides which allow you to get in and flip the pancake without a problem. You can totally do it in a normal fry pan it just may take a little more work. Heat the pan over medium heat.
When the pan is heated add a tsp of butter to the pan and make sure that it covers the whole pan. It may take a little extra butter the first time to get the pan all greased up.
Next add about 1/4 cup of batter to the pan. Angle the pan toward you and pour the batter into the pan at the top. Allow the batter to fall and then roll the pan around so that it gets evenly coated with the batter.
Cook for about a minute. Check the edges so that they don’t stick. When the bottom of the pancake just starts to turn brown, flip it.
Cook for another 30-60 seconds. Remove from the pan to a clean plate. Since the process takes long, place the pan in a warm oven to keep the pancakes warm.
Time to repeat until the batter is all used up. It may take a couple of trys to get it right. If the pancake is not getting brown, turn up the heat and if the pancake looks like it is burning turn down the heat. Make sure to add a little butter for each and every pancake. It will add flavor and help them brown.
- 4 eggs
- 2 cups milk
- 2 cups flour
- 1/2 tps salt
- 3 tablspoons butter - melted
- 1/4 cup sugar
- Extra Butter for the Pan
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Place all of the ingredients minus the extra butter in a blender and blend until all of the ingredients are incorporated.
-
Next it is time to heat up the pan. I use a crepe pan that my Mom sent me to make these pancakes. A normal skillet will work, but make sure to butter the edges of the pan. The crepe pan has short angled sides which allow you to get in and flip the pancake without a problem. You can totally do it in a normal fry pan it just may take a little more work. Heat the pan over medium heat.
-
When the pan is heated add a tsp of butter to the pan and make sure that it covers the whole pan. It may take a little extra butter the first time to get the pan all greased up.
-
Next add about 1/4 cup of batter to the pan. Angle the pan toward you and pour the batter into the pan at the top. Allow the batter to fall and then roll the pan around so that it gets evenly coated with the batter.
-
Cook for about a minute. Check the edges so that they don't stick. When the bottom of the pancake just starts to turn brown, flip it.
-
Cook for another 30-60 seconds. Remove from the pan to a clean plate. Since the process takes long, place the pan in a warm oven to keep the pancakes warm.
-
Time to repeat until the batter is all used up. It may take a couple of trys to get it right. If the pancake is not getting brown, turn up the heat and if the pancake looks like it is burning turn down the heat. Make sure to add a little butter for each and every pancake. It will add flavor and help them brown.
When you are all done place the pile of pancakes on the table and serve.
Proper form for eating Swedish Pancakes is to layer on your favorite topping. I used Grade A maple syrup. So tasty.
Next roll the pancake like a jelly roll and serve.
These are great filled with your favorite jam or even stuffed with sweetened cream cheese and fresh fruit.
Happy Talk Like a Pirate Day!!!
Talk like a pirate? Ok: "Man, I SUCK at baseball. Steal treasure? I can't even steal second base." (Sorry Pittsburgh Pirates fans!)
They are even better if you refrigerate the batter overnight before using it! Yum!
Aunt Heidi, you are right they are a lot better when the batter has had time to rest, but I find that Swedish pancakes are a spur of the moment sort of thing.
Oi. Swedish pancakes is best of without the syrup and all that shit. Just pour some sugar over it or some strawberryjam and roll it.