Swedish Pancakes
The Swedish knows breakfast. I will never forget the hotel we stayed at in Stockholm where they had everything you can imagine on their breakfast buffet. We had to get up early every day just so we had enough time to eat 
Ingredients based on my calculated "formula"
In my attempt to duplicate the pancakes, I’ve tried different mixes and recipes but none of them had the right texture or flavor. So, I created my own version based on these ingredients. Now, I know these brands work so I cannot speak for substitutes. I’ve tried regular milk but the pancakes came out too thick. Another brand of buttermilk pancake mix was not smooth enough. Real butter burns too fast and besides Earth Balance (not to be confused with smart balance) is made with olive oil, a healthy fat.
Swedish Pancakes
Makes 4 thin pancakes
Ingredients:
2.8 ounces 365 buttermilk pancake mix
8 ounces Silk vanilla soy milk
Earth Balance buttery spread for frying
Method:
1. Pre-heat round non-stick pan to medium heat.
2. Add soymilk to pancake mix. Whisk until well blended and smooth.
3. Scoop about 1/2 teaspoon buttery spread on the pan. The buttery spread will sizzle. Rotate the pan to distribute the “butter”.
4. While sizzling, pour about 1/4 cup of mixture into the pan. Rotate to spread the mixture to make a thin layer. The sizzle results in random holes and lacy edges.
5. Once edges turn brown and starting to lift, turn the pancake over. Cook for another minute or so.
6. Serve with lingonberry jam or whatever you like.
Crispy, lacy edges
Broder in SE Portland serves awesome Swedish breakfast “bords”.
IKEA is a good resource for all things Swedish.
