One of my fondest memories of childhood was going to MorMor's home and feasting on Swedish Pancakes - or as we called them, Plattar. While its nice that the International House of Pancakes realizes that the Plattar from Sweden are a style all its own, for most Americans who have only been exposed through the lame IHOP version, the true wonder of these blankets of air remain elusive.
Sadly, MorMor never gave me her recipe. However, she did share it with my mother and aunt - and while she complained for years that they were doing it wrong - the basis of her complaint laid more in the choice of pan (teflon coated as opposed to cast iron skillet) than the actual recipe for the batter.
1 cup of flour
2 tablespoons sugar
3 cups milk
1. Sift the flour and sugar together.
2. Using a wire whish, beat the eggs until light and fluffy.
3. Add ingredients to eggs, alternating between milk and flour/sugar.
4. Continue to beat until nice and fluffy.
5. Let stand for 1-2 hours (you don't have to, but they turn out better this way)
6. Preheat either a cast iron skillet or a "plattpan" (A swedish Plattar pan with about 8 molds for plattar built into it) until a drop of water sizzles (or butter quickly melts but doesn't burn).
7. Grease skillet lightly with butter.
8. Pour (it should be very very runny - almost like water) Plattar batter onto pan and let it cook for 1-2 minutes (until it can be turned over without ripping and the underside is a light tan in color (but not burnt).
Repeat until all batter is finished, storing Plattar in a warm 200 degree F. oven.
Go to Ikea and buy lots of lingonberries. Scoop them out of the jar and serve on the side - or get real Maple Syrup from Vermont or New Hampshire or Maine (just no the fake Aunt Jemima stuff) and sit back and enjoy the day.
Mmmm Mmmm Mmmm