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Traditional Swedish Pancakes
June 14, 2019

My own Fristedt family recipe (Great-grandma from nineteenth century) is the same except for leaving out sugar and vanilla. Great-gramma's instructions, written down by Mom, are for half these amounts and include, "if doubling, add another egg" which would be five eggs for these quantities. You may have to experiment to find the best temperature for your stove and pan. If you butter the pan you won't have to add butter on your plate, but don't let the butter burn too much. Here's how to tell when to flip: The first side is done when you see two of these three indicators: the surface is flat, not shiny; the edges are a little brown and lift away from the pan; the steam rising from the surface stops. Dad liked them with butter and sugar; some like berries or berry syrup. A few of our friends who lived in Sweden like Nutella. I like either raspberry preserves or maple syrup--if you use it, get real maple syrup, not corn syrup. Make them full pan-size and roll 'em up around the topping on your plate!

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