To celebrate Father’s Day we went to our Grandma Patty’s house for brunch, where she prepared a special meal for Grandpa Norm and our Dad, which we girls also got to enjoy. Grandma Patty was the daughter of Swedish immigrants, who devoted their life to family and food. Growing up she worked in her father’s restaurant where she learned this famous family recipe. She also learned a few tricks from her mother who owned a doughnut shop and was renowned for her baking.
We’ve watched Grandma Patty make her Swedish pancakes since we were little girls and are still mesmerized by her swiftness and grace in the kitchen to make each delicate pancake. We asked Grandma Patty for the recipe and she told us, “It’s an old family recipe. One I’ve never seen.” Meaning, she doesn’t use a recipe. The measurements are ingrained in her through years of practice. But, after some digging through her stacks of recipe boxes she found the recipe scribbled on an old notecard.
This is the first time any of Grandma Patty’s family recipes have been made available for non-family use. So you should feel pretty lucky that we’re sharing this with you. And you should definitely make them. The process is not that complicated. The only challenge is that the pancakes are thin, so it takes some finesse and a delicate hand to flip them. Even if yours don’t turn out perfectly rolled like Grandma Patty’s, don’t fret. It’s hard to compete with a pro.
We like our pancakes topped with fresh berries, especially lingonberries which are a traditional tart Swedish berry. You’re more likely to find these at the grocery store in the winter, or you can buy them frozen. Grandpa Norm and our Dad are more classic, and load theirs with maple syrup and butter. Grandma Patty and our mom top theirs with a fried egg prepared over-easy. No matter how you top your pancake, you will always be left wanting more. Happy double dipping!
Grandma Patty flipping the pancake. It’s ready to flip when small bubbles appear on the surface.
The pancake has been flipped and is golden brown. Our mouths started to water as we watched them finish cooking.
Grandma Patty rolling up the pancake. It’s ready to eat!
Serves 4 (2 pancakes per serving)
- 4 eggs
- 2 cups milk
- 1 cup flour
- 1 tbsp. sugar
- ½ tsp. salt
- 1 tbsp. melted butter
- Combine dry ingredients in a large mixing bowl.
- Beat eggs well and add to dry ingredients.
- Add melted butter to mixture and mix.
- Cover bowl in plastic wrap and let batter rest for 10 minutes at room temperature.
- Pour a small amount of batter on to a greased, hot skillet or pan (use butter or cooking spray). Grandma Patty doesn’t measure the amount of batter so pour at your discretion. Just remember that the batter will spread when poured. It dosen’t have to be in a perfect circle either because you will roll them in the end, so shape won’t even matter.
- Flip pancake over when small bubbles appear on the surface. Make sure the spatula is completely on the underside of the pancake so that it doesn’t break. These pancakes are thin!
- When pancake is golden brown gently roll it up using a spatula.
- Top with berries, syrup, honey or lingonberries. Serve and enjoy!
Nutrition Info for 2 Swedish Pancakes
Calories: 258 Carbs: 32g Fat: 9g Protein: 13g Sugar: 9g Sodium: 447mg