Swedish Pancakes
Swedish pancakes are never for breakfast, but can be midday meals, wrapped around pork and apples, for example, or sweet and light, delicious desserts topped with fruits and cream. Whatever the setting, these large, luscious pancakes are one of Sweden's best exports.
This batter needs to rest for at least 2 hours, so you will need to plan ahead and rise early enough to make this in time for breakfast or brunch. You may also make the batter the night before, cover it tightly and refrigerate it until the next morning. Make the pancakes to order, or keep them warm on a covered platter in a 200 degrees F oven. Serve the pancakes with butter, lingonberries or other tart preserves, and/or sour cream and--in the case of my family, sour cream and brown sugar. Try them with just butter at first--they are delicate and faintly sweet.
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