Always a winner

THIS recipe is an all-time favorite and always a winner in the Mayfield household.  Traditionally prepared as an evening meal before my mother had her monthly Women's Euchre club meetings, this meal can be considered for breakfast, lunch, dinner, or even dessert (nah, not really, but it is so good it should be allowed as a dessert)!  I began making this recipe on my own in my first year of college.  My best friend, our dorm RA and mutual friend, and myself all decided we wanted a fancy breakfast one Sunday morning so I called up my Mom for this recipe.  My first success as playing the role of hostess took place in a tiny dorm kitchenette.  My best friend and I continued making these on a regular basis throughout the remaining years at college.  Such a history with this dish!!  It is an old family recipe, passed down through several generations from my Dad's side of the family.  I asked my parents for permission to use on this blog and they both said it was fine. 

Swedish Pancakes (OH YEAH, BABY!!)

Ingredients
2 cups flour
2 tablespoons sugar
1/4 teaspoon salt
pinch of baking powder
3 eggs
2 cups milk
1/4 stick butter, melted
extra sugar
extra butter
2 packages frozen strawberries in a sugar sauce (ahhh. Not living in the US makes it difficult to describe this.  Hopefully my Mom or sister can leave a comment about brand and quantity and then I will edit here)

1. In a large mixing bowl, combine eggs and milk and beat until frothy. 

2. Add flour, sugar, salt, baking powder, and melted butter.  Mix well.

3. Heat frozen strawberries over low heat.

4. Heat a medium sized skillet over medium-low heat.  Spray with PAM cooking spray.

5. Using a large ladle, scoop a spoonful of batter into skillet (about 1/4 cup).  Tilt the pan in a circular motion immediately so the batter spreads evenly to all edges.  The trick is to pour and tilt at the same time while evenly dispersing the batter.  If you need more batter to cover entire pan bottom, add it quickly.  These are supposed to be pretty thin pancakes -- think along the lines of a crepe.

6. Cook about 1-2 minutes until light brown.  Little bubbles start forming and you know it is time to flip it.  Brown both sides. 

7. Remove from pan.  Lightly butter and sprinkle sugar over the hot pancake.

8. Repeat steps 5 through 7 until enough pancakes are ready to serve (see sidenote below about portions)

9. When all 4 pancakes are finished, buttered, and sprinkled with sugar, place in a stack in middle of a plate.  Place spoonfuls of strawberries in middle and then roll like a burrito.  Place more spoonfuls of strawberries and sauce on the outside. 

BON APPETIT!!!!!!!!!!!!

When my family eats these, we pig out.  Nobody counts calories, watches portion sizes, etc....  One serving is usually 4 pancakes.  And then there are usually a few requests for seconds.  The only downside to this recipe is that one person is stuck at the stove cooking while everybody eats their portions as they are ready -- best eaten HOT.  My mom always made bacon and sausage links on the side. 

I have started making these down here for Shea.  He enjoys adding whipped cream and we have used both frozen strawberries and blackberries.  The strawberries are my personal preference, but I imagine that any type of frozen fruit could be used.  We have been watching our calories and portions down here lately, so I have been making 3 pancakes per serving (and no seconds!).  It is just as satisfying and you don't feel so awful afterwards.  =D

Action shot of pouring batter

Browned pancake

Finished product

The page in my recipe book from my Mom.  You can see how dirty and worn the pages have become for this recipe.  And apparently my mom thought I could figure out everything besides the ingredients on my own.  I think it took a little trial and error but is an easy recipe once you get the hang of cooking time for each pancake.