Swedish Pancakes.

 Here is another absolute comfort food in the Olson household. Dad made sure I knew how to make them before we got married : ) It's rather time-consuming, but these pancakes are very special that I make them quite often for dinner as well as breakfast.

Ingredients (you can double the recipe):

2 eggs

2 cups milk

pinch of salt

1/4 cup of sugar

1/4 tsp. ground nutmeg

1/2 tsp. almond extract

1 cup flour

2 Tbs. melted butter

Mix the wet ingredients except for butter. Add salt, sugar, nutmeg and almond extract. Gradually add flour and mix well until you have few lumps. Add melted butter. The texture should be similar to crepe batter.

Then, I use this special, well-seasoned and inherited Swedish pancake pan, preheated on medium-high. Butter the pan and pour the batter. When they are golden brown, flip them with knife.

 

When the both sides are golden brown, they are done.

According to the real Swedish way, we should eat with butter and jam, but we have Americanized them that we eat them with butter and syrup. I even eat them with fruit and whipped cream : ) Yum!