My husband's mom is all things domestic. I worship her. I channel her. But what I find the most awe-inspiring is that she's 100% Swedish. As a child I found it completely embarrassing to be an ethnic no-name, a Heinz 57. I wanted to proudly wave the flag of Ireland or Germany or Sweden!!
Her Swedish heritage delights her family with culinary delectables -- like Krumkake, Potato Sausage, and Lefse (which is, I know, Norwegian, but that's the next country over - so I can claim it as almost Swedish). She flavors everything with almond extract.
All of which, I hadn't even began to dream of, experience, taste, or savor (!) until I met my lovah. But I digress - I'm here to point you to Swedish Pancakes. Yes. She inspires these pancakes. And I'm here to share them with you.
(UPDATE 11/10/13: This morning I made these with coconut oil and it worked great! I would say just to decrease the heat on the skillet to a medium, medium-low.)
Printable Recipe Here
makes about 12 pancakes
4 T. unsalted butter, plus more to grease the skillet
1 c. flour
1 3/4 c. milk
3 large eggs
1/2 t. almond or vanilla extract
1/4 t. salt
Confectioner's sugar and fruit for serving
Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, almond extract and salt in a blender, process until smooth. Warm skillet over moderate heat. Add enough butter into the skillet to coat the bottom and sides of pan. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining batter to make about 12 pancakes. Fold or roll and serve with fruit and dust with confectioner's sugar.