Where to put a recipe like this? The Swedes eat these pancakes as dessert, but my guess is that 90 percent of Americans who make them will consume them before noon, as breakfast or a brunch dish. Though I’m in that 90 percent, these are undeniably sweet enough for postmeal status. There is a special pan for these, with small depressions, so you can make your pancakes the appropriate size. But using a tablespoon works almost as well. Serve them with confectioners’ sugar, applesauce, lingonberry preserves or any other jam, ice cream, sour cream, yogurt, or whipped cream. Or try an assortment.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Separate the eggs and beat the yolks in a medium bowl with the granulated sugar and salt. Add the milk and flour alternately, stirring gently after each addition, to form a thin, smooth batter; do not overbeat. Stir in the melted butter if you’re using it. The batter can be refrigerated at this point for up to a day.
Step 2
When you’re ready to cook, beat the egg whites until they hold stiff peaks; gently stir them into the batter. Don’t worry about fully incorporating them.
Step 3
Preheat a cast-iron or nonstick skillet or griddle over medium-high heat; when a drop of water skips across it before evaporating, it’s ready. Melt a little butter in the pan and, using a tablespoon, scoop up a bit of the batter and put it in the pan. Cook as many pancakes at once as will fit comfortably, turning them after a couple of minutes, when they are brown. Total cooking time is less than 5 minutes per pancake.
Step 4
Serve immediately, ideally straight from the pan, sprinkled with confectioners’ sugar.
