As a child I remember many Saturday mornings filled with cartoons and Swedish pancakes. Mom would cook up those thin, golden goodies and we would dress them up with all kinds of toppings: bananas, syrup, strawberry jam, berries, Nutella – and my personal favorite, powdered sugar.

Naturally, once I became a father I carried on the weekly tradition with my kids. I remember following my mom’s recipe for many years, but over time I have derived my own special recipe.

Living on the Snake River we have lots of guests visiting from spring to fall and I’m surprised by how often we hear, “Swedish pancakes? What’s that?” Truth is, I really don’t know the true history of the dish, but judging by the name I think it’s pretty obvious where they come from. All I know is I grew up eating them, and now so does my family. And they are always a huge hit with our house guests. Enjoy!

Photo © Jason Lugo

Swedish Pancakes

Swedish Pancakes

Note: This recipe makes about 18-20 pancakes that should feed about 6-8 people. If your only cooking for 2-4 people you should cut the recipe in half.

6 Eggs
3 Cups (unbleached white) Flour
3 Cups Milk
1/2 Cube Butter
1/2 Cup Honey
1 Teaspoon Vanilla
Pinch of Salt

Powdered Sugar
Maple Syrup
Bananas (optional)
Nutella Spread (optional)
Honey (optional)
Jam or Jelly  (optional)
Various Fresh Fruit  (optional)

In a large (2 quart) mixing bowl, combine eggs, flour, and milk together. Cut the butter into smaller pieces and put them in a large coffee mug. Add the honey, vanilla and salt to the coffee mug and microwave for 30 seconds. Once melted, mix into your batter.

Photo © Jason Lugo

Poor a half cup of batter in the center of a non-stick pan.

Photo © Jason Lugo

With a circular motion you need to tip the pan to get the batter to spread out to a thin round shape.

Heat a large non-stick pan on medium-high. Using a 1/2 measuring cup pour the batter into the center of the pan. Then you need to quickly pick up the pan (be sure the handle is not hot) and in a slow circular motion, tilt the pan to spread the batter out into a thin round shape. Cook until you see air bubbles forming on top and the bottom becomes lightly golden. Then flip it over using a spatula to lightly brown the other side.

To serve the pancakes, spread butter all over one side of the pancake, and once it has melted, sprinkle powdered sugar and whatever else (from the optional toppings list) that you want. Then roll up the pancake and top it off with a sprinkle of powdered sugar. Note: If using fruit, it works better to put it on top and not roll it up inside.

Note to chef: Cooking these pancakes usually means you eat last! It’s been my experience that it’s very hard to keep up with the demand of the hungry pancake eaters. One way to get the jump on the demand is to get a head start making them and put them in a tortilla warmer before you holler “Come and get it.”