Swedish Pancakes

Milk Amounts: I really enjoy a Swedish pancake that has a bit of body to it – something that’s thin and lacy but with a light, satisfying, chewy bite in the center. 1 1/2 cups of milk will get you my ideal ratio and how I make them at home! That said, if you fry one pancake up and decide that you’d prefer them a bit thinner, just add 1/4 cup milk to the batter (or more, until desired thickness is reached).

Pan Tilting Technique:Tilting the pan with the batter in it will also help you adjust how thick or thin the pancakes are, and it creates that light, lacy edge around the outside of the pancakes. I find the best technique is to hold the blender handle with my left hand, and the skillet handle with my right hand. I pour the batter in with my left while almost at the same time tipping the pan with my right hand. This allows you to do the pan tilt in one fluid motion as you’re pouring the batter in, rather than needing to switch hands.

No Need to Grease the Pan:I do not add any butter to the pan. I always use my cast iron which is well-seasoned, and the pancake batter has plenty of butter in it, so you should not need to add butter so long as your pan has an appropriately nonstick surface!