I haven't made Swedish pancakes in such a long time! I dug out my recipe and made half a batch for Sunday brunch. I love them with a dash of sour cream and drenched with either raspberry or blueberry syrup!
I think what puts these over the top is the lemon sugar sprinkled inside.
I eat the leftovers plain...sometimes I'll reheat them in the microwave, but more often then not, I just grab them cold from the frig....like these:
1 1/2 c. flour
1/2 tsp. salt
1 T. sugar
8 eggs, beaten well
3 c. milk
3 T. butter, melted
1/4 c. lemon peel, grated
1/2 c. sugar
Sift the flour, salt, and 1 T. sugar. Combine the eggs, milk, and melted butter. Mix all together until smooth. The batter will be thin. Pour 1/2 c. batter on a hot griddle, making a large 8" pancake.
Combine the lemon peel and sugar. Sprinkle 1 T. on each pancake and roll up. Keep warm in the oven until all the pancakes are finished.