Swedish Pancakes

Well, one of my friends was asking me what my favorite food was the other day. Now for some this would be an easy question to answer, for me, not so much. However, I finally settled on Swedish Pancakes after much debate over various Scandinavian dishes. Since she has never had actual Swedish Pancakes, no those things they serve at IHOP don't count, I gave her my recipe that I acquired, from my part Swedish boyfriend who is from that part of the world, and she found them to be the best things in the world. So, I'm sharing it with you all. Here you go.


Ingredients

• 4 eggs
• 1 cup of flour
• 1/2 teaspoon of sea salt
• 2 tablespoons of sugar
• 1 cup of milk (If you use soy milk, use the unsweetened kind or only use 1 tablespoon of sugar)
• 1 cup of milk
• 3 tablespoons of sour cream
• Olive oil

 Directions

• In a large bowl, beat the eggs until thick and smooth
• In a separate bowl mix sifted flour, salt and sugar
• Add the flour mixture and milk to the eggs incrementally
• Whisk in sour cream
• Heat small skillet and place a small amount of olive oil in the bottom
• Pour enough batter into the skillet to just cover the bottom
• Brown on one side
• Flip the pancake over when bubbles appear on the surface and the edges start to dry
• Brown on other side
• Repeat with the rest of the batter

Traditionally, these pancakes are eaten rolled up with lingonsvlt, lingonberry jam. Lingonsylt is kind of hard to find in America unless you live in really big cities or want to spend a pretty penny getting it off of here. Personally, I get my lingonsvlt from IKEA in their Swedish Food Market. It's only $2.99 a jar plus tax which really isn't that bad for imported food. However, some, like myself, don't have and IKEA nearby and the closest one is five hours away so if you go stock up! If you must eat them like Americans, they taste pretty okay with maple syrup imported from Canada. 

Enjoy!