I grew up in Little Sweden, USA, and my great-grandparents on my Mom’s side were all from Sweden. This is the recipe I grew up with (I added the nutmeg as I like nutmeg). I love these and make them for family brunches all the time. They even taste good as leftovers, as pancakes again, or with peanut butter instead.
We serve these with just syrup and butter, but many use lingonberries, or other fruit or jams.
Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth.
Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more.
Roll up pancakes and serve a few at a time.
Per Serving: 228 calories; protein 11.6g; carbohydrates 30.1g; fat 6.5g; cholesterol 149.3mg; sodium 200mg.
Eating good breakfast to continue the day had become a fabulous habit. It’s a great way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and gives me power to take on the morning. Sugar is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and make keep you feel full all day , and less likely grab a side food out of the vending machine before lunchtime.
Making fruit a at 7.00 clock habit is simple . Easy as put the fruit in your fridge next to the milk or on the bench next to your cereal bowl , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.