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Swedish Pancakes

Source of Recipe

From "My Mother's Southern Kitchen" by James Villas


Recipe Introduction

"These are the feather-light pancakes my Swedish grandmother, Sigrid, used to prepare for the family on Saturday mornings and the ones my father in particular relished. Mama kept a special bowl and big flat wooden spoon, just for beating her pancake batter, but today Mother and I use a blender with good results. No matter where we travel, Mother is always on the lookout for jars of lingonberries, but when we run out, we serve either raspberry or strawberry preserves."

List of Ingredients

• 4 large eggs
• 2 cups milk
• 1 cup half-and-half
• 1½ cups all-purpose flour
• ½ cup (1 stick) butter, melted
• ½ tsp salt
• Lingonberries or fresh fruit preserves
• Heavy cream
• Confectioners' sugar


Recipe

In a blender, combine the eggs, milk, and half-and-half and blend for 5 seconds. Add the flour and blend till the batter is smooth, about 30 seconds. Add the butter and salt and blend 5 seconds longer. Scrape the batter into a mixing bowl, cover with plastic wrap, and let stand one hour.

Grease lightly a heavy cast-iron griddle or skillet, heat till very hot, and drop on enough batter to make 3-inch pancakes. Cook till the edges of the pancakes are lightly browned, about 1 minute, turn the pancakes with a spatula, and cook till lightly browned, 1 minute longer. Stack each batch of pancakes on a platter and keep warm in the oven till ready to serve.

Allowing about 3 pancakes per person, place 1 tablespoon of lingonberries on one edge of each pancake, fold over, and serve with a pitcher of heavy cream and a shaker of confectioners' sugar.

Makes 24 pancakes