Swedish Pancakes for a Birthday
Birthdays are kind of a big deal in our house. Not in the “piles of presents and big parties” kind of way, but a “we’re so happy to celebrate the fact that you exist in this world!” kind of way. That means the whole day revolves around that special person. They pick everything on the agenda for the day (mine was breakfast out, painting, a bath in the afternoon, and family movie night in the evening :). Above all else, the food is the biggest choice of the day for the kids. They adore planning the menu for their big day. Always, always every single one of our kids asks for a sweet breakfast. Their other tastes diverge there, but sweet breakfast is the one they all agree on. These delightfully thin (and huge!) pancakes can be topped and spread with whatever each person’s heart desires. My four year old will always add chocolate chips, that much is certain.
Makes 8 servings
1 ½ cups all purpose flour (we use jovial einkorn flour)
¼ teaspoon salt
¼ cup sugar
3 tablespoons melted butter
3 cups milk
4 eggs
more butter for cooking
For topping:
whipped cream sweetened with a bit of powdered sugar
sugared strawberries
chocolate chips if you’re feeling celebratory!
Directions:
In a big bowl (or blender) mix the ingredients well with a whisk. Heat a wide skillet (ceramic non-stick if you have one!) over medium low heat. Melt a bit of butter in the pan. Pour about ¼ cup of the batter in the pan and swirl it around to coat the pan. Let the pancake cook on one side until just starting to turn golden, about 3-4 minutes. Give it a quick flip with a spatula and let it cook for another minute or two on the other side. Slide it onto a plate and fill it with sugared strawberries and whipped cream. Give it a little tuck and roll and enjoy hot! The batter will keep for a few days in the fridge. Instead of cooking more than you’ll eat in one morning, just cover the batter bowl and pop it in the fridge to cook tomorrow!
