Birthday-Worthy Swedish PancakesRecipe By: Carla Lalli Music
Try this Birthday-Worthy Swedish Pancakes recipe from the cookbook Where Cooking Begins.
My husband’s family, the Musics, celebrate birthdays with a Swedish pancake feast, to be enjoyed by the person of honor, ideally in bed, with a full array of fillings, toppings, and embellishments for customizing each crepe-like pancake the second it comes out of the pan. The tradition lives on at our house, where we spread out at the dining table, bowls and spoons within easy reach.
- 1½ cups all-purpose flour (spooned and leveled)
- 5 tsp sugar
- ½ tsp kosher salt
- 2 ¼ cups whole milk, plus more if needed
- 6 large eggs
- 6 tbsp (3 oz.) unsalted butter, melted, plus more, softened, for serving
- Vegetable shortening or ghee, for greasing
- Assorted toppings, such as cooked bacon, lemon and lime wedges, peanut butter, bananas and berries, jam, maple syrup, whipped cream, powdered sugar and sugar in the raw
- In a blender, combine flour, sugar, salt, milk, eggs and 6 tablespoons melted butter. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter rest at least 15 minutes at room temperature for flour to hydrate, which makes for more tender pancakes (or refrigerate in an airtight container for up to 1 day). After resting, whisk batter to combine; it should be the consistency of heavy cream (thin with more milk, as needed).
- Heat a 12-inch stainless steel skillet over medium heat. Lightly coat with shortening. Add ⅓ cup batter and immediately tilt skillet in all directions so that batter spreads evenly across skillet’s surface and into a round. Cook until underside is golden brown, 2 to 3 minutes.
- Loosen edge of pancake with a heat-proof spatula, then grasp the edge between your fingertips and flip onto second side. Cook 1 minute more. Slide out of skillet and serve immediately. Repeat with remaining batter. (Grease skillet as needed.)
- There is no point in trying to keep these warm for any length of time. Every person should get to garnish their pancake upon receipt, with the toppings they like. If you’re not sure where to start, the Musics suggest a dusting of powdered sugar, a drizzle of maple syrup and some lemon juice squeezed over.