I learned this recipe from my friend Karen years ago. I loved it so much I went out and bought a Swedish pancake pan of my own. You could still make this and use a regular pan and just maker fewer, larger pancakes. These remind me of crepes. Traditionally they are served with ligonberry jam but I always have them with pure maple syrup. We have these once in a while as a real treat.
1 cup light cream (I usually use half and half because I have it on hand for coffee)
1 cup milk
1 scant cup sifted flour
4 tablespoons melted unsalted butter (I often use regular butter)
1 tablespoon sugar
pinch of salt
1. Combine all ingredients and whisk together until fully incorporated.
2. Heat up pan and add butter to each well.
3. Pour pancake batter in each well (I like to put my batter into a little squeeze bottle…it makes it easier to fill the little wells). Flip when the pancakes look set and are starting to brown on one side. Cook the second side just a minute or so until lightly brown.
We serve with real maple syrup. Very simple to make, but can be time consuming due to making pan after pan full to use all of the batter. It is well worth the effort though!