December 21, 2021
You know the worst part of finding recipes online?
All the FLUFF at the beginning of the post.
So I’m posting one of my family’s oldest + favorite recipes today.
But I’m giving you the recipe FIRST.
(Keep on reading if you want to know about the history behind this recipe.)
1 ½ c sifted flour
2 T sugar
1 tsp salt
½ tsp cardamom
4 eggs, well beaten
1 2/3 c milk, at room temp.
½ c butter, melted
-whisk eggs, add milk + butter
-mix dry ingredients, then add to wet ingredients (little by little)
-turn stove to a little less than medium heat
-pour ½ c into pan + swirl to make thin
-flip once
When my parents were dating, my mom invited my dad over to her house for these “egg pancakes.” Only to find out, they weren’t anything new to my dad. These were also a tradition in his family too, they just called them something different, Swedish Pancakes (and it was missing just one ingredient – the cardamom). Maybe that’s when they knew it was meant to be?
There aren’t the typical every Saturday morning pancake, although you definitely could have them every week if you wanted. But they are a little more labor-intensive than your average pancake, making them the perfect special occasion pancake.
You can serve them up however you want. My mom rolls a few pancakes together at once. My dad rolls them up one at a time. Lucas stuffs his with fruit. My daughter prefers hers with brown sugar in the middle.
Me?
Syrup in the middle.
Rolled up one at a time.
Thanks for being here,
Regan
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