|Name:||Swedish Pancakes||Contributor:||Nick Olson|
|Description:||Grandpa's Swedish Pancakes||Posted:||1999-04-05|
|Key words:||pancakes, breakfast||Category:||Main Dishes|
|Ingredients:||1 c water
3 tsp brown sugar* (IDM - I Don't Measure )
1/2 tsp salt
1 1/2 c milk
1/2 tsp nutmeg* (IDM)
1/2 tsp cinnamon* (IDM)
~ 2 c flour
|Preparation:||Use a blender if possible. Add flour last, and slowly, while checking the consistency. Batter _must_ be _thin_. (Can I emphasize THIN?) Fry in hot
skillet like a crepe. Use Pam for each. I like a skillet with a rounded edge.
Put batter in pan and roll pan for thin cake. Turn when brown on edges. Serve w/butter, syrup, powdered sugar, honey, etc. 1 batch serves 5-6.
I like this as a social breakfast. I can usually work 2 cooking pans at a time and serve people seated at the breakfast bar. People get to watch how others make up their cakes.
|Notes:||[Ok - that was a lie.
This is the same 'Grandpa' who had the Scoop Shovel Stew recipe and he called these German, not Swedish.]
OTOH, sometimes I get up late and (if it's just me) mimic the recipe by using Krusteze mix and making it _very_ thin (as described above) and add the brown sugar, cinnamon and nutmeg. It's nearly as good and a lot easier, even at a campout. (I don't apologize for substitutions, Martin.)