In 2005, our entire family visited Sweden. Of course, food planning and preparation was a major activity, feeding 9+ people, and we adults were constantly in the kitchen when we were not out touring around Stockholm, or on a boat trip to an archipelago. As a former breakfast cook at my frat house, I was used to dealing with massive breakfast preparations and offered my services. My cousin’s wife, Agneta, mixed up a batch of traditional Swedish pancake batter, and I did the cooking on the traditional Swedish plett pan. The batter has much more egg than American mixes and is quite runny. The plett pan cooks several 7 cm (2 1/2-inch) pancakes; and, thus, to feed the horde, I had to cook several batches. We had sausage with the pancakes, topped with maple syrup, lingonberries or cloudberries, and whipped cream.
When I returned to Chicago, Fran pulled out about 20 Swedish pancake recipes and we started down the list. My algorithm is maximum taste for minimum effort, so I went to cooking American style pancakes (~5” dia) with the Swedish batter. I use a skillet so I can cook 4 pancakes at a time. Since the batter is so thin, they cook incredibly fast.
My mom was 97 then, lived nearby, and still had an incredible sweet tooth. For her, I made slightly larger pancakes, crepe thickness so I could roll them up with a lingonberry filling and sprinkle of confectioner’s sugar on the top. With a cup of fresh coffee, she was in 7th heaven – reminding her of breakfasts in Sweden when she was a child. Most Sundays, I would bring her this breakfast, and watch her scarf it down while we talked job, family history, politics, etc., over a fresh cup of coffee. Today is her birthday so, in honor of her memory, I made them for the family breakfast.
These Swedish pancakes are a nice change from traditional American pancakes, with much more opportunity for creative toppings and fillings; and, as such, they could be served as appetizers, sides, or desserts. For now, let’s just stick with a Swedish breakfast pancake!
- 1 1/2 cups milk
- Dash of salt
- 1 tbl. sugar
- 1 cup flour
- 3 eggs
- 1/4 tsp. baking powder
- 2 tbl. butter, melted
Beat eggs. Add sugar, milk and butter. Mix with dry ingredients. Cook on a hot griddle or Swedish plett pan turning once. Serve with Swedish lingonberries or jam of your choice. In our area, lingonberries can be found in most grocery stores. Of course, everything Swedish can be found at IKEA.
Source: My cousin’s wife, Agneta.