Swedish Pancakes

Passed down from Kay Peterson (grandmother) to Susan Steadman (mother) to me, Alex.

These pancakes have crispy lacy edges and are super thin (kind of like a crepe). My mom used to make these for us almost every weekend and as a special treat when my friends would sleep over. Growing up it was the only kind of pancake I knew!!

Wait for the pan to be very hot before adding the butter, usually on medium high. If you sprinkle the pan with water it will sizzle. I use a little more butter after every 2-3 pancakes to make sure they continue to have the lacy edges and prevent sticking. Since the pancakes are super thin, it is best to gently flip with a flexible spatula (or an offset spatula) by loosening the edges first and gently sliding the spatula underneath.

The traditional Swedish way to top these is with powdered sugar and lingonberry jam, but we’d also do powdered sugar and berries or classic butter and syrup. I can eat like 10 of these in one sitting!!!