After fried bologna, Swedish pancakes were probably the first food that I was trusted to prepare in a cast iron skillet. What makes Swedish pancakes different? Trying to make conversation with the next generation, one of the older ladies at church asked me the same question when I was still a little kid. I didn’t know, so they asked me what the ingredients were. I found out that the difference was that my recipe had more eggs and was void of the baking powder that makes the normal pancakes fluffy. Swedish pancakes are thin and flat, so that they can be rolled up: either filled or just buttered, then sprinkled with cinnamon and sugar.
Katie, one of my nieces, helped me prepare breakfast on Christmas morning.
* You could probably be satisfied making these using gluten-free flours, since fluffiness is not important
1 c all purpose flour
1 c milk
1/2 c white cane sugar
1/3 c vegetable oil
Blend or whisk together the first five ingredients listed above, until batter is thin and smooth. Heat and grease a skillet or griddle to about 375*F. Pour enough batter onto the surface to make a circle at least the size of the palm of your hand. If you plan to fill your pancakes with fruit or cheese, you may want to make them bigger. When bubbles form across the surface of your pancake, flip it. Let the pancake rest just long enough for the other side to brown before removing it to a plate. Butter each pancake and sprinkle with sugar or fill with whatever suits your taste that morning. Roll up the circle and secure it with a toothpick if it doesn’t stay on its own. Melt a bit more butter over the top of the roll and sprinkle with more cinnamon-sugar. Enjoy!