In our family, we love Christmas morning when the family gathers around the table. Every year now, my nephews take charge of making the meal. We’ve had waffles, eggs benedict, sausage and eggs, etc. but the favorite of all time is Swedish Pancakes! They are like giant crepes, about a foot wide and super thin.. you fold them up with butter, syrup, whip cream, cinnamon or whatever strikes your fancy!! This simple recipe has been passed down our family from my fathers side for generations, brought here to the states by my Grandmother Jenny who immigrated from Sweden as a teen!
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Jenny Osborne’s Swedish “Thin” Pancakes
Mix:
4 eggs
1 & 1/4 cups of sugar
Using a beater, gradually add:
2 cups of flour
2 cups of milk
pinch of salt
Cook:
Heat a 12″ frying pan or griddle to a medium heat. For each pancake, melt 1/2 teaspoon of butter or margarine in the pan, coating it fully. Pour 1/4 to 1/2 cup of batter into the center of the pan and then tilt the pan to cover the bottom of the pan. Flip the pancake after the bottom is golden brown and lightly brown the second side. Fold into quarters in the pan and then place on a plate in the oven to keep them warm until you have a stack ready to serve.
These pancakes can be topped with: regular ir powdered sugar, cinnamon, favorite fruits, whip cream and, of course, your choice of syrup!
Pancakes are about ten inches wide and very thin.
From our house to yours, enjoy!!!
Jill
Picture: Borrowed from The Food Network
