This recipe is part of my “What You Grew Up Eating” series, and let me tell you, this recipe is pure childhood nostalgia for me. I grew up eating these all the time, and honestly? They completely outshine American pancakes (sorry, but it’s true).
The classic way to serve them is with lightly whipped cream and strawberry or raspberry jam, so simple, so good. But today, I went with whipped mascarpone, blueberries, and a sprinkle of sugar because it’s what I had, and they were still amazing. If you’ve never tried these, you’re in for a treat. They’re cozy, nostalgic, and absolutely unbeatable.
For the pancake batter:
- 3 eggs
- 1¼ cups (3 dl) all-purpose flour
- 1/2 cup (1 dl) granulated sugar
- ½ teaspoon salt
- 2½ cups (6 dl) milk
- Butter (plenty for frying)
Directions
- Prepare the Batter:
In a large mixing bowl, whisk together the eggs, flour, sugar, and salt, whisking to avoid lumps.
Slowly pour in the milk while whisking until the batter is smooth and slightly runny. Let the batter rest for 30 min. - Heat the Pan:
Heat a non-stick or cast-iron skillet over medium high heat. Add a generous amount of butter and let it melt completely, ensuring the pan is well-coated. - Cook the Pancakes:
Pour a small amount of batter into the pan, just enough to coat the surface thinly when you tilt the pan. Cook for 1–2 minutes, or until the edges start to lift and the bottom is golden brown.
Flip the pancake carefully using a spatula and cook the other side for another minute until golden. - Repeat:
Repeat the process, adding more butter to the pan as needed to prevent sticking and to give the pancakes their signature golden edges. - Serve:
Stack the pancakes and serve warm. Traditional toppings include whipped cream, fresh berries, jam, or powdered sugar.