Pancakes. The perfect weekend treat that comes in many shapes and forms. Who knew that a flour, milk and egg base could lead to such a wonderfully delicious world of fluffy griddle cakes, puffy and eggy pannekoeken, corn cakes or, my favorite, Swedish pancakes. I grew up knowing these as 1-2-3 pancakes, coined by my grandfather, alluding to the simplistic nature of the recipe. They are an eggy, thin, crepe-like pancake that you roll up and serve with any variety of toppings (inside or out).
1-2-3 pancakes were the gateway to my love of cooking. They were the highlight of my first cooking lesson with my mom when I was young. She shared with me the love and technique that her dad passed on to her. Through this dish, I know my grandpa. With every bite, a memory (via my mom) of him telling a story, teaching a cooking or baking technique, or making 1-2-3 pancakes for an army is vibrant in my mind, like I was there. I never really knew him but it’s as if my mind doesn’t know any better.
Elliot is starting to eat food. I guess EAT should be used lightly. Experiment is a better word I guess (better than “paint his body with..”). Elliot is starting to experiment with food. I watched his face as he got to indulge in the delicate roll-up of a 1-2-3 pancake. As his eyes widened, his chomping slowed and a toothless smile emerged on his face, I knew that he, too, knew my grandpa. Maybe not consciously, but he experienced his teachings, techniques, and love all in one bite. My heart burst with this revelation as, when he grows up and learns how to cook, he will be able to meet, know and love all who came before him. And that, my friends, is why I cook.
1-2-3 Pancakes (Swedish Pancakes)
1 cup four
2 cups milk
pinch of salt
Combine ingredients and let sit in the fridge for 15 minutes or so. Heat non-stick pan on medium heat and grease/spray the bottom and the sides.
Pour the batter in the pan and then maneuver (tip and rotate) the pan so that the batter covers the flat surface. This can take a few tries at first. You want the pancake thin, so don’t add too much batter. The amount of batter you put in will depend on the size of the pan you have. I used a 9-inch pan so I only put in about 1/8 cup of batter per pancake. In the past I’ve made bigger pancakes in a bigger pan and used closer to 1/4 cup per pancake.
Let the pancake cook until you see the edges coming away from the pan, possibly browning ever so slightly. With a spatula, flip the pancake over. Let the pancake sit on the second side for only a moment until you see the pancake bubbling. Remove from heat and slide onto a plate. Repeat the process until the batter is gone.
To keep the pancakes warm I recommend either covering with tin foil along the way or heating your oven up to the lowest heat and keeping a stack going in there until complete.
Top or stuff with either savory or sweet. They are also just as good with some plain old real maple syrup. As you can see, I topped them with cinnamon apples!
Cut and core apples into slices. Grease/Spray non-stick pan. On medium heat, cook apples until desired texture. Add water as needed to add moisture. Add cinnamon to the apples until combined.
I recommend using a sweet apple for this recipe. If you have a tart apple, you may want to add a little sugar to the cinnamon.