Todd's Swedish Pancakes

One of my boyhood friends was a guy named Peter Marcus. His mother, Marianne Marcus, taught me how to make Swedish Pancakes. We sometimes made them for sale at international food fair type events. Over the years, I've altered the recipe just a touch (switching to brown sugar and cinnamon instead of white sugar). This is the basic 'unit' recipe that makes 3 or 4 pancakes. It's easy enough to double or triple, and in fact the 'triple' (3 eggs) recipe was the way I originally learned it.

For a single or double batch, I use an Oster blender. For larger batches, you'll need to use a mixer. Beat the egg by itself first, then add the rest of the ingredients except the butter. Blend well, scraping the sides to make sure that there's no lumps. Melt a tablespoon of butter in a 10-12" non-stick frypan. While the blender is running, pour the melted butter into the batter.

The pancakes are cooked over medium heat in that same 10-12" frypan. Pour in enough batter to just cover the bottom of the pan. When the top is just dry, flip the pancake. This takes a fair amount of finesse, as the pancake is large and not very 'tough'. I get the spatula underneath the pancake, make sure the entire surface of the pancake is loose from the pan, and do a kind of 'coordinated flip'. We've all seen 'real men' flip hotcakes by manipulating the pan without a spatula; this coordinated flip is similar except you use the spatula to do the actual flip. The pan just gets the pancake headed upward first.

After the flip, shake the pan a bit to get the pancake flattened out and unstuck from all parts of the pan. I usually cook for about 30 seconds only after the flip. Slide the finished pancake out onto a dinner plate. I like them rolled up with homemade jam inside.

Melt a scant teaspoon of butter in the pan before starting the next pancake.

If you're making these for a crowd, you can stack them up on an oven proof plate and keep warm in the oven at 250 or so.

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