Swedish Pancakes
Delicious, simple, pancakes that can be dressed up with a number of toppings like syrup, fresh fruit and whipped cream, or jam.
Servings: 18 pancakes
Equipment
- 1 blender
- 2 10.5" cast iron griddle
- 1 metal pancake turner
- 1 1/2 cup measure
Ingredients
- 2 cups powdered milk
- 4 cups water
- 1/2 cup sugar
- 2 cups flour
- 3 large eggs
- 1/2 tsp salt
- 4 tbsp vegetable oil (plus more for the pans)
Instructions
- Set griddles on the burners and turn on to a medium low to begin warming. You want to have the griddles heated before you pour the batter on.Note: Keep an eye on this. Too hot and the pancakes will stick and not flip. Too cold and the pancakes will end up rubbery. Cast iron, once hot, holds it's heat and takes time to cool down.
- Combine all ingredients into a blender and beat until smooth.Note: You may need to use a spoon or a knife to scrape the edges of the blender to make sure you don't end up with lumps.
- Add oil to the griddles (about 1/2 tbsp) to help prevent the pancake batter from sticking. Make sure to spread the oil around the entire pan and along the edges.
- Be ready to move fast on this next part.Pour just under a 1/2 cup pancake batter onto the greased griddle. You want them to be as thin as possible, while still being able to flip them without tearing.
- Using an oven mitt, pick up the griddle and spread the batter around so it covers the surface of the pan.
- Leave to cook until the surface of the pancake gets bubbly.
- Using the metal turner, run the turner around the edge of the pancake to loosen it. Then put the turner under the pancake and flip to cook the other side.
- Once the pancake is a light golden brown, remove from pan and set in a pancake warmer or in the oven until ready to serve.
- Serve with maple syrup, fresh fruit like strawberries or peaches and whipped cream, or your favorite jam.