Swedish Pancakes

Name: Swedish Pancakes
Yield: makes 12 to 14 pancakes
Ingredients: 3 cups all-purpose flour; 1 1/2 teaspoons kosher salt; 6 extra-large eggs; 1/4 cup sugar; 1/2 pound (2 sticks) unsalted butter, melted and cooled, plus more for the griddle and for brushing on the pancakes; 2 1/2 cups milk

December 14, 2011

Thin, buttery, and delicate, these fall somewhere between crêpes and American pancakes. It’s traditional to eat Swedish pancakes topped with lingonberries (or lingonberry jam) or another tart berry, a slice of lemon to squeeze on the pancake, and confectioners’ sugar. These pancakes cook quickly because they’re so thin. In fact, they’re so thin that most guests will want three or four. Serve with your choice of herrings (page 196) or Smoked Salmon (page 191).

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