Everyone grows up eating pancakes. They are inexpensive, filling and delicious. That is also the reason many cultures have recreated their own type of pancake or waffle. I grew up eating Swedish Pancakes, and I actually thought that the thin circles served with whipped cream and berries were the only kind of pancake consumed. I thought this until I went to a friends house where thick fluffy cakes were stacked and served with maple syrup and realized that this buttermilk pancake is what most normal Americans eat.
After trying quite a few different variety of pancakes, I am still very partial to a Swedish pancake with whipped cream and berries or jam. It’s comfortable I know, but there are many relationships I associate with this simple food. I have one uncle who, when visits, somewhat expects Swedish Pancakes in the morning. It isn’t so much that the pancake is completely delicious and makes a nice meal, but more that the reunion of family calls for such a special treat… and so they are made. So quite naturally, the “flat circles” served at breakfast signifies much more than just food… I identify this pancake with my family.
3 cups flour
1 3/4 cups milk
1/2 cup sugar
1/2 tsp. salt
1/4 cup of melted butter
Lightly beat eggs and add the milk and dry ingredients alternately and gradually until homogeneous. Add melted butter last. The batter should not be very viscous but more thin. Lightly grease sauté pan and cook on medium high heat.
Lift the pan and pour batter on to it and immediately twirl around to cover the base of the pan. The amount of batter used will obviously differ based upon pan size. This is when you will know if your batter is correct. If it doesn’t move with ease adjust the batter with a little more milk or flour.
And now eat. I just threw them on a plate with some whipped cream and my blueberry spread made earlier this season.