Swedish Pancakes
You take from the hip and you'll see...........
2dl of flour that's what 0,05 Gallon?
pour that in a bowl and pour 4dl or about 0,1 Gallon of milk and mix well
Meanwhile put on the fryingpan and melt about 50gram or 0,11 pound? butter so it becomes golden and pour that into the mix and add medium sized 4 Eggs ( can use fewer eggs if you let mix sit in the refridgerator for few hours.......but that's not the royal way),and add a little sugar so the children like and then a little salt to balance that. A little bit of soda or beer can be added too.
Note on hip measurements
( for sugar one can use for desert pancake one spone to two spoons and for crepes no sugar - also brown sugar can give a slightly more mature taste)
( for salt one can use about one coffe spoon)
If the mix is fine it has a slight taste of caramell and a child would detect that so it's good to have a kid taste the the mix
When frying the pancakes heat must be constant and not too high but around 4 on electrical stoves actually 4,5 which makes fiddling with the heat necessary and making pancakes on gas stoves or stoves with variable heat easier
Between each pancake heat is controlled by watching the colour of the butter and more butter added each time and colour always held golden bordering on brown.
The purpose of the many eggs is to make the pancakes rollable which partly makes sense for crepes while filling also can be jam.
This recipee was handed down to me partly from the back of a milkcartoon and Prins Bertil of Sweden and my grandmother on my fatherside and polished from years of my own use.
Have fun
BJ
