Swedish Pancakes

S loves to make breakfast on the weekends. He has only a few menus in his arsenal, which is odd because he likes to experiment in the culinary world. However, his few menus are ones that all of the children will eat, including H.

This morning's breakfast was Swedish pancakes. They are similar to crepes but the batter isn't quite as thin and they are made in a special cast iron pan resulting in small, 2"-diameter pancakes. Traditionally, they are served with lingonberries or with a squeeze of lemon juice and a touch of powdered sugar. We serve them with various types of jellies and jams, whatever we happen to have in our fridge at the moment. They are also delicious with fresh fruit or berries. You could even add whipped cream for a real breakfast treat. Both K and L love them because they are small and L has been known to eat more of them than I.

Swedish Pancakes

3 eggs

1-1/4C milk

3/4C flour

1Tbsp sugar

1/2 tsp salt

2-3 Tbsp melted butter

Beat eggs until thick. Add milk, flour, sugar, salt and melted butter. Mix until smooth. Spread or pour batter unto hot buttered pan. Spread batter evenly to make thin pancakes the size of your frying pan. Turn when underside is light brown. Yield: 6 large pancakes.

This recipe is courtesy of a family friend