Sweet Mitten

Swedish Pancake

 

Yield: about 6 - 10 pancakes

 

Ingredients

1 large egg

1 cup of milk (can be added as needed)

1 cup of all purpose flour (can be added more as needed)

1 tablespoon of sugar

1/4 tablespoon unsalted butter, melted

1 teaspoon vanilla extract

pinch of salt

Pam spray or melted butter to butter cooking pan

 

Instructions

 

1. Whip egg losely and then add milk. Whisk a little more until mixed.

 

2. Add flouf, sugar, melted buter, vanilla extract and salt. Whisk until mixed. If batter is too thick, add more milk or cold water, if batter is too loose, add more flour 1 tablespoon at a time. The perfect batter should be runny enough to create a thin pancake but not too thin that it would break.

 

3. Heat up flat cooking pan and spray with Pam or butter. Pour batter over pan while tilting pan so batter is evenly spread out to create a thin paperlike pancake. Let one side cook until sides are a little bit crunchy, then flip for about 5 seconds. Remove from pan and continue the same with the rest of batter.

 

5. Serve with favorite toppings.*

 

 

Notes

*Lucas and Landon's all time favorite is nutella spread or maple syrup. However the traditional Swedish Pancake is served with lingonberries, which you can get from grocerries stores. Other alternatives is to whipped some butter with lingonberries jam to create a buttery fruity spread. Be creative and have fun with toppings. Let me know what other toppings you add that turns out well with the pancake.