Swedish Pancakes

This recipe comes from Grandma Frankman, who got it from her mother, a native to Sweden. I first started making these when I was 7 years old. Along the way I have learned a few things. I find that I like thin ones better (better sugar to pancake ratio). Increasing the amount of milk makes the batter and thus the pancakes thinner. The nutmeg is a new discovery that I added to the recipe.

Ingredients:

• 3 c Milk + extra for correct consistency
  
• 3 c Flour
• 6 Eggs
• 1 t Vanilla Extract
• 1 T Sugar
• 1/8 t Salt
• 1 t Freshly Grated Nutmeg
  

Directions:

Put all the ingredients into a mixing bowl and blend them together. I use my kitchen aid. Don't mix the batter too quickly or too long or the batter will become too frothy. It is better to have a few small lumps than to have frothy (and gluten filled) pancakes.

I take a cube of frozen butter from the freezer and rub it on a non-stick frying pan over medium to medium high heat (after removing most of the wrapper on the butter). Then I pour 1/4 cup of batter into the pan while I rotate the pan to make the pancake as thin as possible. When the pancake is nearly dry on the top, I use a spatula to flip it and I butter the cooked side.

They can be served with a little (or a lot) sugar. My favorite is either brown sugar or powdered sugar with lemon juice. Others insist on whipped cream and strawberries.