Grandma Ellen's Swedish Pancakes
Traditionally each person takes 2 pancakes and unrolls them on their plate. Put 2 or 3 spoons of topping in each one and roll it back up. The roll is sliced and eaten.
- 1 3/4 cups flour
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- 3 eggs
- 3 cups milk
- 1/4 cup melted butter
- Canola for frying
Process flour, sugar, salt, eggs, milk and butter in a food processor until throughly mixed. Let stand 5 minutes to thicken slightly.
- Heat a 10-12 inch frying pan on high and add 1 Tablespoon oil. ( Add a little oil before frying each pancake. ) The pan should remain very hot but not smoking. Add 1/3 to 1/2 cup of batter to pan and immediately swirl batter around to cover bottom of pan completely.
- When bubbles show through the pancake take a very large pancake turner and lift the edges to get under the pancake enough to release it and turn it over. It will not break apart.
- After it is flipped leave it for 15-20 seconds and remove it from pan, playing it flat across a plate.
- Roll each pancake up (like a crepe) and leave them on a plate until you have enough cooked to serve everyone. You can also cover the plate with foil and place it in a warm oven.
Serve and adding toppings
Serve with: Served with breakfast sausages and cocoa; or bacon or sliced ham.
Traditional toppings include
- Lingonberry Preserves (warm before serving)
- Whole cranberry sauce made from fresh cranberries cooked with sugar until the berries pop. Serve warm.
- Fresh lemon slices are passed and the pancake is sprinkled with sugar and then some lemon juice is squeezed on the sugar.