Time to throw your diet out the window. Swedish pancakes are one of those magical foods that you can go on eating forever. They are crispy and buttery on the edges, and the insides are just pillows of crepe-like goodness. You can top them with anything delicious and they are even awesome to watch while they bake.
My dad made these for our family while I was growing up, and I think they must be one of the most beloved of our childhood dining memories. Imagine waking up on a Saturday morning, you realize you don’t have to go to school, Saturday morning cartoons await you. Suddenly you think you hear something…yes! The sound of John Phillip Sousa marches drifts up from the kitchen, and you know. It’s pancake day. The anticipation of Swedish pancakes is the only thing you can think about and your tummy starts to grumble before you’re even fully conscious. Who even cares that this is the day we get to dig the television out of the basement and watch Teenage Mutant Ninja Turtles? (Just kidding, we cared a lot.)
- 3 eggs
- 1 Tbsp sugar
- 2 cups milk
- 1 tsp salt
- 1 1/2 cups flour
- 1/2 cup unsalted butter, melted and cooled
- Preheat oven to 425°. Spray a 9×13 pan VERY well with cooking or olive oil spray.
- Mix first three ingredients on high in a blender for at least a minute, until fluffy.
- Slowly add the salt and flour while while mixing.
- Add the butter while mixing. You don’t want the hot butter to cook the batter at all, so make sure the butter has cooled for a bit (I put it in the freezer for a few minutes after I melt it) and that you pour it in VERY slowly.
- Pour pancake batter over a spatula or spoon into the pan so that the oil/spray isn’t disturbed too much.
- Bake for 25 minutes. Make sure there is enough room above the pan – the pancakes will become very puffy!
- Loosen with a spatula and dump upside-down on to a cutting board. Cut into squares.
- Serve hot with butter, syrup, jam, fruit, whipped cream, honey, whatever!