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What's for Dinner?

Swedish Pancakes!

By Sarah Reilly - Publisher of Macaroni Kid Springfield January 20, 2021

This week I am again sharing one of our favorites from my grandmother, also know as Mumu.  When we were kids she made these almost exclusively for dinner.  My cousins and I would be anxiously waiting at the table for them to come out of the pan and then we would often have a contest to see who can eat the most.  Like many of her recipes she never used exact measurements, she would always tell me to use "as many eggs as I can spare", I was not certain then what that meant and I am still not certain now, I use the same amount she always cooked with but now with my large family I usually make a triple batch.

These can be topped with anything, especially fruit and cream.  Our family favorite was always butter and brown sugar or our favorite jam.  

Ingredients

  • 3 eggs, beaten well
  • 3 cups milk
  • 1 1/2 cups sifted flour
  • 1 tsp salt
  • 2 tsp sugar or as she said a BIG pinch or a little handful
  • 3 tbsp butter melted (she said this was optional, I use butter sometimes if I have it handy)

Instructions

  • Beat the eggs and add about a quarter cup of the milk. Add some flour with the salt and sugar; mix.
  • Add melted butter and more milk. Add rest of the flour and milk; mix well. Wipe griddle or nonstick pan with some butter or oil when it is hot. Pour thin layer of batter in pan and move pan until batter is spread all over. When edges are bubbled and browned, it's ready to flip.


Mumu passed away almost two years ago but every time I make these or any of her other favorite recipes I am instantly reminded of learning how to cook in her kitchen.  Making all of her favorite dishes is a way I keep her memory alive and pass down her traditions to my children.