Story
I have the best memories from my Grandma Rose’s house when I was a little girl. My favorite thing was her cooking! She made the best Swedish Pancakes. She would make the thinnest Swedish Pancakes, and she covered them in butter, and when the butter melted, she sprinkled LOTS of powdered sugar over them and rolled them up. Although the family has her recipe, somehow, I’m not sure that I have ever had better Swedish pancakes than when she made them herself!
Ingredients
4 eggs beaten
Salt to taste
4 tablespoons of sugar
1/4 cup of flour
1 cup of milk
1/2 cup of melted butter
Method
Mix ingredients in the order as given above. The batter will be thin. Spoon some onto a hot, lightly greased circular pan. Tip the pan around until the batter is spread out. When the batter is set, flip the pancake over, and cook for just a few seconds more. Turn the pancake onto a plate.
Spread salted butter over the hot pancake, and then sprinkle powdered sugar over, enough to soak up the butter. Roll the pancake, sprinkle a bit more powdered sugar and serve. You can serve with raspberries, strawberries or blueberries, or my favorite, without!
