One of my favorites is making Swedish Pancakes on LDS Conference weekend. Of course, we made swedish pancakes at other times of the year, but there is something particularly special about a nice breakfast before the bi-annual broadcast begins. Swedish pancakes and church in your pajamas, what is better than that?
Swedish Pancakes(makes about 8 pancakes)
*2 C Flour
*1/4 C Sugar
*Dash of Cinnamon
*Dash of Salt
*3 C Milk
(To increase recipe to 14 pancakes change the following measurements: 9 Eggs, 3 C Flour, 1/3 C Sugar, and 4 1/2 C Milk. Cinnamon and Salt stay the same, or to taste.)
Method:Pre-heat a large skillet (medium-high heat) on the stove or pre-heat an electric griddle. I prefer the griddle and heat mine to around 370 degrees F.
Mix all ingredients together until smooth. Batter will be thin. I like to mix the batter in a plastic pitcher for easy pouring.
Spray skillet or griddle with vegetable oil or pour a bit of vegetable oil on the surface and swirl or spread it around. If using spray, you will probably want to use it between each pancake.
Pour the batter onto your cooking surface. The size of the pancake is up to your discretion or up to the size of your pan. I like to make them about the size of a dinner plate or a bit smaller. (They are easier to turn if you keep them smaller.) When the middle of the pancake loses its shine and the first side is golden, it is time to turn. Carefully, turn to the second side. Turning can take some practice; a wide spatula makes it a bit easier. When the second side is golden, move to a plate and cover with foil. When I have a nice stack, I like to move them to the oven, on its lowest heat, just to keep warm.
For serving, top with anything you like. We like butter and syrup. Other family favorites: homemade strawberry jam, powdered sugar, or if you are like my Mom, butter and granulated sugar.
Once you've topped your pancake with the topping of your choice, roll it up and enjoy. I love having fresh strawberries on the side.
Have a Happy Day!