Swedish Pancakes

 This morning not only did I get to sleep in but I woke up and my husband was making swedish pancakes for breakfast for everyone.  Not just swedish pancakes but with a strawberry filing too.  It was absolutely delicious.  Granted anytime someone other than me cooks I am always grateful and happy to have someone feed me for a change but when it is actually really good too, well that's just an added bonus!  My husband is a grill man.  There is nothing he can't grill.  Him and the kitchen, well aren't always friends. Sometimes it is scary what he tries to give to us and call "dinner", other times like today it turns out awesome and makes me think I should convince him to get in the kitchen a little more often.  This batter is quite watery, it is suppose to be.  Once you pour it on the griddle and it spreads out you need to wait until it cooks for just a few seconds then use a spatula a spread it out further, so thin it out as much as you can without tearing it.  It is suppose to be almost translucent 

Lee's Swedish Pancakes

1 c. all-purpose flour

1 3/4 c. whole milk

3 tbsp. melted butter

1/2 tsp. vanilla extract

3 eggs

3 tbsp. sugar

Strawberry Syrup

1 c.  frozen strawberries

1/4 c. sugar

Combine all pancake ingredients and whisk together to combine.  Pour onto hot griddle and spread out until almost translucent into a large rectangular shape.  Depending on how big your pancake is, it may be necessary to cut it in half to flip it.  Flip once the first side is light golden brown. Combine the strawberries and sugar in in a small saucepan over medium-low heat.  Once the strawberries start to cook, mash them up with a fork.  The sauce will thicken as it cooks down (if you are using fresh strawberries, you may need to add a splash of water to get the proper consistency).  Once the pancakes are done, fill with strawberry syrup and roll up.  Top with more strawberry syrup, maple syrup, and powdered sugar.

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