SWE-Dishes: Ann Sather’s Swedish PancakesJuly 25, 2017
No matter what you call them: hotcakes, griddlecakes, flapjacks or pancakes – everyone loves these savory breakfast treats. A staple in many households, pancakes are particularly popular at the Swedish breakfast table. Swedish pancakes are thinner than American pancakes, but they don’t fall flat on flavor.
To make the tasty treat at your home, try using this recipe from Chicago staple Ann Sather. Or, if you’re in the Chicago-area, save yourself some dishes and go try them out at one of its three locations.
This recipe makes 12 large Swedish pancakes.
- 4 eggs
- 1 1/3 c. all-purpose flour
- 1 c. sugar
- 1/4 c. non-fat dry milk
- 2 c. cold water
- Dash of salt
- Oil or butter
- Sift the dry ingredients together in a bowl.
- Beat the eggs in a separate bowl.
- Blend the dry ingredients into the beaten eggs with 2 cups of cold water.
- Heat a large skillet on high until a drop of water “dances” before it evaporates.
- Coat the skillet with some oil or butter and pour one generous ladle of batter (½ cup) onto the skillet for each pancake.
- Flip each pancake when the top bubbles and the bottom is brown.
- Serve immediately with lingonberry jam.