swedish pancakes

I am not the buttermilk pancake type.  Never have been.  My Tall Short Person is a fluffy pancake type.  My Beloved likes the crepe ones and these are crepey.  I have tried other pancakes but I always come back to these.  Even making sourdough pancakes, I use six eggs.  The leftovers turn into a challah type sourdough loaf of bread.  Yes, left over sourdough pancakes turn into sourdough bread.  

I actually have sourdough I need to use for a sponge tonight.  It got forgotten on top of the refrigerator while I tried a new recipe and made dinner.  Dinner was good but the new recipe was okay.  Not one of those that will ever be requested.

Back to pancakes.  Yes, that is how tired I am right now.  Babbles.  Here is my go to recipe.  My Mom had a swedish pancake recipe.  I actually found this in the New York Times.  I have modified it to be gluten free.  We find the last pancake is sweeter then the first pancake so keep that in mind.

Swedish Pancakes

Note:  If you do not need to be gluten free, use 3/4 cup all purpose or some type of wheat flour.  I have used them all.  The difference are subtle but good.

3 eggs

1/4 cup sugar

pinch salt

1 cup milk, dairy or non-dairy

3/4 cup sorghum flour or 1/4 cup millet, 1/4 cup sorghum, 1/4 cup teff

3 tablespoons of melted butter, more for the skillet

Heat a heavy skillet over medium heat until hot.

Mix the eggs, sugar, and salt together.  Mix in the flours.  Mix in the milk.  You want very few lumps.  Mix in the butter.

Put a bit of butter in the skillet.  Let it melt. Pour a 1/4 cup to a 1/3 cup of batter over the bottom of the pan.  A little bit thicker then paper thin is easier to turn.  Let bubbles formon the top and you may see some brown.  Use a spatula, and turn.  Cook the other side until there are golden bits.

We eat them plain but I grew up eating them with syrup.  You can also use jam or powdered sugar.  

I eat and enjoy other pancakes, but these are really my favorite.