The last time I made regular ‘ole classic pancakes I realized that not everyone has the same idea of what makes the ideal pancake. What I seek in a pancake is thin and chewy, not fluffy and cakey. So at the time, I bookmarked Grandma Curley’s Swedish Pancakes and this morning finally got around to making them.
I loved them! I didn’t use a special pan, just a nonstick griddle pan. And after the first pat of butter in the pan, didn’t even bother adding more butter. That made the edges less crispy, but I’m OK with that.
These pancakes are very thin, have a chewy texture, and are wonderful topped with different things. I went with butter, apple pecan compote, and touch of maple syrup. They’d be great with applesauce, jam, or butter and cinnamon sugar…and because they’re thin and pliable, they’d roll up well. Reminds me of the lefse I ate as a kid spread with butter and sprinkled with sugar.
Thin and Chewy Pancakes
Adapted from Grandma Curley’s Swedish Pancakes
Makes about twelve (thin!) 5-inch pancakes
- 1 extra large egg (I didn’t have these, so used 1 egg + about 1/2 of another)
- 1 c milk
- 3 tbls butter, melted
- 1 1/4 oz freshly-milled soft white wheat flour
- 1 1/4 oz freshly-milled hard white wheat flour
- 1/4 tsp salt
- Warm a nonstick griddle over medium heat.
- Whisk the egg, then add the milk and butter and whisk to combine.
- Stir in the flour and salt.
- Pour the batter onto the heated griddle, 2 tablespoons at a time. When the top looks pretty dry, flip and cook the other side.
Apple Pecan Compote
- 1 apple, diced small
- 1/4 c water
- 1/2 tsp cinnamon
- 1 tbls granulated sugar
- pinch salt
- 2-3 tbls pecans, small to medium pieces
- Prepare ingredients for the compote so it can cook while the pancakes are cooking.
- Heat the apple and water in a small saucepan to a boil. Reduce heat to low and add cinnamon, sugar, and salt. Stir occasionally for about 10-15 min.
- When done, take off heat and stir in the pecans.