Swedish Pancake

Have you ever taken an early morning trip to Ikea just for their breakfast? You know the inexpensive breakfast that they serve with thinly cooked Swedish pancakes and a dab of lingon berries to the side? Then one day when you got there, you where shocked by what had happened, things had changed. You suddenly don't get the free Swedish pancake anymore, now you have to pay an extra $0.99 for 2 pancakes. Well, maybe you don't remembered but I do and I remembered a few years back in the SF Bay Area how it used to be at Ikea. The good old days of Ikea breakfast is now- no more.

But not all is lost....at last I have found the perfect recipe for Swedish pancake courtesy of our good friends the Lindholms!!

So here is the secret to Swedish pancake. The ingredients are all dependant on how many eggs you use. Double the eggs double the recipe...Simple eh? For those who lives in a country that does not use metric I'll post the conversion at the end of the blog.

Swedish Pancake:
1 Eggs
Pinch salt
1 TBS Sugar
2 dl Milk
1 dl Flour (bread flours are best, if not all purpose flours will do)
Butter or Margerine for frying
Batter sitting time 25-30 min.

6 eggs...this is going to be GOOD. Combine all the ingredients together and whisk until there's no flour lumps. The batter should be very loose and not sticking to the whisk. Then let sit for 25-30 minutes before cooking.

Heat up a frying pan on Med-heat and melt some butter on it. Then pour a small amount of batter onto the pan and thinly coat the pan.

Flip the pancake over and cook for another minute. Ta-da! Done. You can serve it with a sprinkle of sugar or.....

If you've happen to be out in the forest and happened to have picked a bucket full of wild blueberries you can make blueberry Swedish pancake.

Hmmm...delicious!

DECILITER 1 dl= 100 ml ~ 1/2 cup
MATSKED 1 msk = 15 ml= 1 Tablespoon
TESKED 1 tsk = 5 ml = 1 teaspoon
CUP 1 cup = 240ml