After a week long heat wave, yesterday’s rain brought in much cooler temperatures and lower humidity, so cooking was much more manageable this morning. Sophie asked for “those flat pancake things that you put jelly in and roll up” for breakfast. It’s been a while since I made Swedish Pancakes, so I was happy to oblige. Unfortunately, we have no jelly in our pantry at the moment, so I asked if she’d prefer lemon curd, and she very happily agreed.
We didn’t have any lemon curd on hand, but it’s very simple to make.
Lemon Curd Recipe: 3 large eggs 1 cup sugar 1/2 cup lemon juice (I used bottled juice) 1/4 cup butter, cubed Directions: In a small heavyweight saucepan, whisk eggs, sugar and lemon juice over medium heat until blended. Add butter and continue to cook and whisk constantly until mixture is thickened (this took about 5 minutes or so). Transfer to a bowl or jar and refrigerate until cold.
While the lemon curd was cooling, Emma mixed the swedish pancake batter.
Swedish Pancake Recipe:
4 large eggs
1 cup flour (we used gluten free)
1 Tbsp sugar
1 tsp salt
1 cup milk
a "bloop" of oil (maybe a tablespoon-ish)
Directions:
Mix eggs, flour, salt and sugar to combine. Slowly stir in milk until just combined. Add a "bloop" of oil and mix in.
Heat a non-stick pan (I use my well-seasoned cast iron pan) over med-high heat. Melt a dab of butter or add a small amount of oil to the pan.
Using a 1/4 cup scoop (I use a ladle), pour the batter into the hot pan in a circle. If you want thinner pancakes, carefully spread the batter further using the bottom of the ladle and with a circular motion start in the center of the pancake and just barely touching the batter make larger circles to spread the batter outward. You have to work pretty quickly and make sure you don't spread it too thin.
The pancakes cook pretty quickly. When the edges look dry, carefully flip the pancake over and cook the other side to golden brown. Remove the pancake and pour another one, repeating until you've used all the batter.
To serve, we put a scoop of lemon curd on the center of a pancake and fold it in half. You could also roll it up, but that’s a lot messier. Sprinkle powdered sugar over the top. Enjoy!
We usually double the Swedish Pancake recipe for our family, and it’s generally enough for all seven of us. You could also easily make only half a batch.
Other favorite fillings are strawberry jam, nutella and bananas, and fresh blueberries or raspberries.
Let me know if you make these and what your favorite filling is!