I’ve mentioned this before, but I love teaching my son to cook. We have a wonderful time in the kitchen, especially making breakfast on the weekend, listening to The Beatles and generally having a grand ole time. Regina will make tea and squeeze fresh orange juice while I walk Bennet through some simple recipes — usually eggs or French toast or something in that vein.
This past weekend we made some simple Swedish pancakes. Swedish pancakes are thin, almost crepe-like. Frequently they’re rolled up and topped with lingonberry jam (or perhaps applesauce) and dusted with powdered sugar, but I like them smaller and served with maple syrup. Because the batter is so thin, the pancakes spread out into irregular shapes, which I kinda like. Every pancakes has its own character.
When cooking these simple breakfast treats, your pan should be fairly hot. I usually heat the pan very well before cooking (maybe three minutes) and I keep the pan on medium-high during the cooking process. Swedish pancakes will cook quickly, which makes for a fast and easy breakfast. You can make the batter a day (maybe even two days) in advance and keep it refrigerated.
I have to say that Bennet did very well. He even slightly seared his arm on the edge of the pan, but the pain didn’t deter him. Nothing stopped him from cooking our breakfast. I can’t emphasize enough how important it is to teach your kids to cook. Not only does it educate them about the origins and the creation of the food we ingest, but it gives them confidence, it teaches them self-sufficiency, and it underscores the importance of family and sharing. I think it’s a critical step lesson in life. And I just love it!
Try this simple recipe with your kids, and I bet they will love it too.
You will need:
- 3 eggs
- 2 cups milk
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 2 tablespoons melted unsalted butter
- additional melted butter
- Whisk the eggs and the milk together until well-combined. Sift all the dry ingredients and add them to the egg-milk mixture. Add in the two tablespoons of melted butter and whisk batter quickly until smooth.
- Heat a skillet or non-stick saute pan over medium heat for two to three minutes. Turn heat up to medium-high and brush the cooking surface of the pan with a generous amount of melted butter.
- Ladle batter onto the surface of the pan to form little irregular pancakes. I used about one to two tablespoons of batter per pancake. Now spoon a little melted butter on the uncooked side of each pancake. After about a minute, when the batter has pretty much set (it will start to look dry) flip each pancake with a spatula and cook the other side for another minute.
- Remove cooked pancakes to a warm plate. You can keep them in a warm oven for a while if you’re making a large batch. Repeat the cooking process until you have the amount of pancakes you need!
This time I served the pancakes with fresh raspberries and maple syrup, but I’ve made them with lingonberry jam, applesauce, blueberry syrup, and fresh berry compote. They are pretty versatile, so get creative! They are super-delicious.