Swedish pancakes are lighter and more delicate than our stick-to-your ribs Canadian kind. They have no baking soda, baking powder or buttermilk. Yeah, they’re a little flat, but rolled up and topped with butter and jam–got any lingonberries laying around? Me neither, but plain old blueberry is wonderful.
SWEDISH PANCAKES
(USE INSTANT FLOUR, LIKE WONDRA OR PILLSBURY SHAKE AND BAKE)
Heat oven to 200 degrees
Combine 2 cups instant flour, ¼ cup sugar and 1 teaspoon salt in a bowl.
Slowly whisk in 1 ½ cups half and half, 1 ½ cups club soda, and 9 tbsps melted butter plus 2 large eggs and 2 large egg yolks, beaten
Mix until flour mixture is smooth
Brush surface and sides of a nonstick 10 inch frying pan with more butter and pour in 1/3 cup of batter, tilting pan to coat bottom evenly. Loosen the edges with spatula, grab and flip with your fingers.
Cook until golden brown, 1 or 2 minutes per side.
Put in oven, repeat with rest of batter.
To serve, roll up and top with butter and jam.
Zoweee, they’re good!!
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