Somewhere between a pancake and a crepe, Swedish Pancakes make for a lovely breakfast or brunch when stuffed with fresh berries. I like to add flax and chia seeds to the batter for texture and for the extra nutritional punch.
2-4 servings
In a bowl, mix together:
2 eggs
2 ½ cups milk
In a separate bowl, mix together:
1 ¼ cup flour
1 tsp salt
1 Tb chia seeds
1 Tb ground flax seeds
Add the dry ingredients to the wet ingredients and mix together lightly to form a thin batter.
Butter for frying
2 cups fresh berries
Maple syrup for serving
Melt a small pat of butter in a skillet until the bubbles subside and add about a 1/2 cup of the batter, turning the pan to spread the batter evenly into a pancake-crepe circle. Cook over medium to medium-high heat until firmly set and the underside is golden brown. Using a spatula (and maybe a helping fork), flip your pancake over and continue to cook for about two minutes until the second side is golden brown.
Remove to a plate, top with berries, fold your pancake over if you like, add a few more berries and top with maple syrup.
Makes about four pancakes.
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It’s finally summer and berries are here. Strawberries, blueberries, raspberries, and soon huckleberries.