Recipe .02 – pancakes to make men fall in love with you

They’ll make you laugh, they’ll make you cry, tears of blissful joy. These pancakes will ruin all pancakes that have come before, and how lucky you are that I was nice enough to share how to create them.

To begin, I’d argue that there are far too many variations of pancakes out there, but I’m working on maintaining a less combative energy. Anyway you flip it (see what I did there), you’ve got the likes of German, FlapJacks, Crepes, Dutch Babies, but of all these iterations one style remains supreme.

Turns out the Swede’s know how to do more then mass produce minimalist functional furniture, and really really good looking humans. You may ask yourself if you’ve ever tried a Swedish Pancake, maybe you’ll find yourself wondering what makes them so special, questioning what possible differences they could have to the overly glorified Crepe (personal opinion, don’t get your pitchforks out yet)

Crepes are paper thin, they’re good, but they’re no Swedish Pancake. These nordic beauties are slightly thicker than your traditional crepe, and as satisfying as your first sip of  Mai Tai on the first day of your exotic beach vacation. You see, Crepes are more chewy and dense because they contain more flour, few eggs, and no butter. LOL. You lost me at no butter, no wonder crepes are so codependent on Nutella to please the people. The Swedish rendition, though somewhat visually similar to the Crepe, delivers a lighter and fluffier cake because they didn’t skimp on the wholesome ingredients of dairy, aka eggs, and more dairy aka butter. In the spirit of Austin Powers, if you’re trying to behave, you can manipulate the recipe to accommodate whatever high maintenance diet you’re dealing with.

Full disclosure, I tried my first Swedish Pancake in 2019, so as a late adopter, I’m excited to share this life- altering revelation. After trying 5, yes thats right, FIVE different recipes I landed on what you see below. This recipe has taught me a lesson in patience, and bravery. Working with thin layers of batter and steady heat will get you sweating in places you didn’t know you could sweat in, but I’m sure most of you don’t sweat the small stuff so this will be a cakewalk for you. Wow I’m on a roll with the dad jokes today. Alright, I’ll shut up. Enjoy, Swedish Pancakes, By Katarina.

How Many Humans Does This Feed? 2-4 (depends on how cracked out you are for treats)

Cakes Made: 12-18, your pan, your choice

Here’s How You Make It – don’t mess this up.

Step 1: Mix Eggs, Butter, and Milk into a bowl. if you have a Kitchen Aid, cause you’re domesticated, set her up, she isn’t entirely necessary, but when else will you put her to use if not now?

*DISCLAIMER: if you decide to use coconut oil, don’t have heart palpitations when the cold milk and eggs make it clumpy, it will work itself out in the pan, like most of our childhood traumas, out of necessity.

Step 2: Mix well with wire whisk attachment, or good old colonial woman style

Step 3: In a separate bowl, combine Flour, Sugar, and Salt.

Step 4: Mix well making sure ingredients are combined

Step 5: Add dry mixture to your egg mixture and let sit for 15 minutes.

Step 6: Grab your favorite non stick pan. I use a small, ceramic non-stick pan. Along the edges and base, lightly grease your chosen vessel preferably with butter.

Step 7: Pre-heat pan over medium heat. Be sure to not burn or brown your grease

Step 8: Cooking time! Take 1/4 cup of batter for each pancake and IMMEDIATELY (flick of the wrist) in a circular motion cover the entire base pan. I like to get some of the batter on the edges of the pan for added effect, but as long as it’s thin, you’re doing it right.

Step 9: Cook until you see a slight brown in the edges, and Flip using a flat spatula, and prayers. Not all pancakes will land well, so sometimes you’ll have to burn the fingers to move it along, or use a spatula to guide it back into its proper shape. We want to avoid folds and wrinkles, like our faces, this pancake should be #flawless

Step 10: Cook turned pancake for 10-20 seconds depending on how much browning you’d like ( I prefer almost no browning, but the man of the house has other requests so I usually do a mix of both)

Final Step: Continue with the same method and serve filled with jelly of your choice! Traditionally, lingonberry jam, and powdered sugar is all that is used, but my preference is a little lemon, and strawberry jam. If you really must be SUPER American, you can add some maple syrup, but it’s really not the time or place if you ask me. ENJOY!