The first three went over the top this morning, along with about a cup and a quarter of flour, a cup and a half of milk, and a generous splash or two of water: Swedish Pancakes!
I love 'em, Tam finds them a little heavy. They don't rise, really, though they bubble and you end up with significantly different sides; the first downside is smoothish:
|There are three round ones in this stack -- they are very thin.|
The base recipe is (correcting an earlier sleepy mistake!) "two-one-one"* for 2 eggs, 1 cup of milk, 1 cup of flour, which you should adjust to get a batter that suits you; it should be quite thin. Scales up linearly. Beat the egg very well first and if you want a bit more frothy result, you can separate the white(s) and beat 'em up 'til the start to stand, then beat in the yolk(s), milk and flour. Adding a few teaspoons of water was an experiment that worked out okay. Some versions include a splash of vanilla and a little cinnamon; you could try a touch of nutmeg or walnut extract, and so on. The original way to eat them is with butter and lingonberry jelly between the layers but various jams, jellies, syrup or a little ordinary sugar works, too.
* Or "couple'a, cupp'a, cupp'a," which is how I should've written it.