pannkakor, or “pancakes” in swedish, are very much like the french crepe, but are traditionally eaten sweet and not savory. some people like them with all the fixings: butter, sugar, jam, and creme; some just like them with a sprinkling of sugar. however you like them, pannkakor are simple to make, filling, and very, very yummy.
you only need a few things:
-2 1/2 c. milk
-1 1/4 c. flour
-1 tsp. salt
-melted butter (for the pan)
to make the batter, mix the eggs, milk, and salt together in a bowl with a whisk. slowly add flour, whisking the whole time to avoid lumps. whisk until smooth. the batter should be fairly thin.
to cook the pancakes, add a little melted butter in a small skillet so that it lightly coats the bottom. with the heat on medium to medium high, add a small ladle full of the pancake batter to the pan. be careful not to use too much; the batter should *only* coat the bottom of the pan. swirl the pan to make sure the batter is in an even thin layer.
these pancakes cook quickly, just keep and eye on the batter until it firms up and starts to pull away from the sides of the pan. then, using a flexible spatula, loosen up the pancake and flip it over. make sure the heat is fairly low because the pancakes will be thin like crepes and can burn easily.
once flipped, take the pancake out and lay it on a plate, and repeat the process until you use up all the batter. you should be able to make about 15 pancakes with one batch.
i love pannkakor warm just as much as cold, so serve them right away and enjoy the leftovers from the fridge. here are my favorite ways to eat these delicate swedish delights:
plain with a sprinkling of sugar (but rolled up!):