This recipe is one that I have been eating as long as I can remember. It comes from my mom. In 1999 she gave me a recipe book. It’s one of those that you can write all your recipes in and store clipped recipes. She filled it with a few family favorites and Persian classics that we grew up with.
There are so many stories and memories behind this one! She made them every so often and when she did all of us kids were ecstatic! We could never get enough of these! I remember she never even came to the breakfast table to eat with us, she just delivered more platefuls of pancakes!
As us kids have grown older we are now the servers of these wonderfully flavorful breakfast treats! Our children love them as well. My son once requested a plateful of 20 for his birthday! Yes, he got it.
Now the name Swedish German Pancakes, as my family calls them, I am not sure where that came from. I do know the lemon juice, and powdered sugar served on these crepes is typically served that way in Germany on German pancakes. German pancakes are a bit thicker than a crepe though. However my mother did spend some time in Germany, she spent her teenage years there. Now, the Swedish use Lingonberries on crepes along with the melted butter. The crepe itself has a French origin often filled with fruit and cream. These are definitely crepes and not pancakes. Wherever they came from, they are awesome!
I have used all organic ingredients, of course this is not what my mother used, nor I the past 10 years.
Swedish German Pancakes
From the recipe my mom gave me in 1999
Batter:
3 organic eggs
3/4 cup King Arthur organic flour
1 tablespoon organic sugar
1 tablespoon sea salt ( I used fleur de sel)
1 cup organic milk
1/2 teaspoon oil for the pan
Filling:
confectioner’s sugar
fresh organic lemon juice
organic butter, melted
Method: Beat eggs with mixer until thick and lemon colored, stir in milk. Add dry ingredients and mix till smooth. 3 tablespoons of batter makes one pancake. Add oil to a 6 inch non stick frying pan over medium heat, or if you have a crepe pan, that is best, swirl it around. Add 3 tablespoons of batter to pan, swirl it around quickly, until it reaches the edges of the pan. Cook until underside is slightly brown, about 1 minute. No need to flip. Put on a plate add 1 teaspoon melted butter, as much confectioner’s sugar as you like, and lemon juice to taste as well. Roll up and enjoy! Everyone likes them different, more butter, less sugar, etc.
Serves: Never Enough!
Note: What my mom doesn’t tell you is that the first pancake is garbage, sometimes the first two. They soak up the oil and don’t turn out. So keep the ones after the first two!
