Swedish Pancakes [Pannkakor]

My mormor (maternal grandmother) always added a splash of olive oil to her pancake/crepe mix, so I do too.

This is my usual recipe, feel free to play around with it. The texture of the batter should be like heavy cream.

Always fry in butter for taste and that lovely lattice look.

Makes 10 or so pancakes.

2 eggs

3 C milk

1 Tbsp olive oil

1/2 tsp salt

2 tsp sugar

1.5 C regular flour (I usually swap about a third of the weight for barley, rye or roasted oat flour [skrädmjöl] -this might mean that you need to adjust the amount. Go for heavy cream consistency.)

Whisk eggs and milk to combine.

Add oil and sugar, stir.

Whisk in flour until mostly combined and smooth, it doesn’t matter if there are a few smaller clumps.

Melt a small knob of butter in a pan and add a scoop of batter when the butter has just stopped bubbling, twist the pan immediately so the batter distributes evenly in a very thin layer.

Cook on medium heat in until one side is dry, then flip over and brown the other side as well.

Jam and other preserves are great to go with these, as does icecream, yoghurt, nutella or just have them as is.

Remember the first pancake is always ugly and therefore the snack of the chef!