On a cold, cloudy Sunday my favorite way to start the day is with a home cooked brunch. My secret ingredient to a successful brunch? Swedish Pancakes. I’ve never been a fan of fluffy buttermilk cakes, I don’t like how filling they can be, and they are sooooo last century. If I’m going to make pancakes I prefer these light airy saucers from heaven that are a sweet accompaniment to the rest of the meal. They are similar to crepes but made with less egg and have a slight crisp to their exterior. The only downside is I wouldn’t recommend them for a larger party as it takes about 6 pancakes to satisfy one person. On the upside, you won’t feel the need for donning your sweatpants after consumption.
Swedish Pancake Recipe
- 1 cup Lund’s Swedish Pancake Mix (can be bought at Ralph’s or WholeFoods)
- 1 1/2 cups milk
- 1 egg
- 1 tbs melted butter
- a pinch of salt
Mix ingredients together until smooth. Batter should be thin with no lumps. Pre- heat skillet. Temperature should be high due to the thinness of these pancakes. I find that putting the burner to a medium temperature works best. There is no need to grease the skillet as you have already added butter into the batter. Slowly pour batter into skillet and let cook until lightly browned on both sides. Top with maple syrup and fruit.