Swedish Pancakes

By Buffy Winterrose

Makes 30+ pancakes

(These should be made paper thin using a small 7-8" frying pan. You can even make it faster and use two pans at once if you can do it without burning them. Medium heat)


6 eggs
1 cup water
4 T. sugar
6 cups milk (using powdered milk per directions for most if not all the milk gives them extra body to hold together)
4 cups flour
2 1/2 t. cardamom
3/4 t. cinnamon
1/2 t. nutmeg
1 1/2 t. salt
1 t. baking powder
1 cube melted butter (use real butter if possible)

Using a little oil in the pan, spread the pancake mixture thin by rolling the pan around like you would by making omelets. When they get slightly brown on the bottom side, turn over. When they are done, simply fold in half to serve.

Serve with butter, syrup and a sprinkle of powdered sugar. Lingon berries are great on these too, or any other kind of jam.

Make layers on an oven proof dish so they can be warmed in the oven as they are cooked. They can also be frozen and warmed as needed in the microwave.

*This recipe is similar to French crepes but has the Swedish spice Cardamom which gives it a distinctive flavor. I have also added a little cinnamon and nutmeg to the recipe.

I usually half the recipe for a small group (3 people.) But... if you really like these, then make up a whole batch and freeze some after you have made them for another date. They are great for breakfast the next morning as well. They take time to make the whole batter up.

Stir the batter often to mix the spices back in.