Though I’m a distinctly savoury girl, I’ve always made my pancakes sweet. Flour, sugar, egg, milk and baking powder all mixed together to create little fluffy pancakes destined to be adorned with nutella or lemon juice or (in nostalgic moments) sticky golden syrup. They’re very good. But rather sweet. And so, it is with relief that I have recently discovered another type of pancake that I like equally well.
It was Lina, my Scandinavian friend, who introduced me to these Swedish pancakes last weekend. Despite being heavily pregnant, she insisted on making all five of us a hearty breakfast on Sunday morning and it was with great admiration and not a little envy that I watched her effortlessly whip up a humongous pile of perfectly formed pancakes in a ridiculously short time. She gets it from her grandmother apparently.
(makes 20 thin pancakes – four was enough for me but other diners ate 12!)
1 1/3 cups plain flour
2 1/2 cups milk
1 tsp salt
Large knob of butter
- Sift the flour into a large bowl. Add the milk gradually and whisk free of lumps. Add the salt.
- Beat the eggs and whisk into the batter.
- Melt the butter in a heavy non stick frying pan and pour into batter. Whisk again.
- Heat the pan over a medium high heat and carefully add one ladle of batter to the pan. When bubbles begin to form in the batter, use a spatula to turn the pancake. Slide out of pan and fold onto a warmed plate.
- Continue until all the batter has been used and you have a pile of folded pancakes.
- Serve with lemon and sugar.