This is one of my all time favorite things to make for breakfast. It's fast, easy, and a fairly light dish. It is best served with sugar or with a light layer of jam. I like the traditional way this is made best, but I have tried out some substitutions that make it more healthy. Use half milk, half almond milk, use half wheat flour, and half white flour, substitute smart balance for butter, and use agave instead of sugar. All substitutions were good, but I much prefer white flour to whole wheat in this recipe. Enjoy! If you can't be swedish, at least eat like a swede!
*Note 1 dl = .423 cups
3 dl flour
6 dl milk
2 eggs
1 pinch of salt
2 tablespoons butter ( or smart balance)
In a medium bowl whisk together flour, milk, eggs, and salt. Melt butter, and add to mixture.
In a non-stick pna thinkly distribute about 1 dl of the mixture- cook on medium heat until firm. Flip pancake over and cook another minute. In between every other pancake add a little butter.
