[my_throwaway23]

No, not at all. They're a classic comfort food, usually made quite thin, but not thin enough to be called crepes, and I'd wager most people don't learn through a recipe, but, similar to you, it's some of the first things you're taught to make.

There's also another classic, this time leavened - the oven-baked pancake, which is a little closer to the American pan-fried, but with pieces of salted pork, served with lingon berry jam.

Eggs, milk, flour, baking powder (ratio to taste), salted pork; bake in a tall container at 180-220C (again, to your preferred crispiness and colour). In the end, you should have something almost akin to a pudding, Fluffiness depends on baking powder, of course, and temperature.

[bkazez]

Ah, I know about these big tall pancakes! I've had something like that in the Netherlands and grew up eating something like it too.

I'll soon add a fluffiness slider back in so that at the lowest end, it tries to produce something close to crêpes, and you can tell me if it is like the Swedish recipes. Thanks for the international perspective!

[amarant]

I was thought the 112 emergency pancake recipe as a kid: 1 egg, 1dl flour, 2dl milk.

I have made the almost blasphemous modification of adding a pinch of cardamom to the batter, it's delicious!

Looking forward to trying your derived American pancakes this weekend! This calculator is awesome, thanks for doing this!

[swhiffen]

I was wondering if I was the only one who noticed the AI prose of the tool. It's honestly depressing to know that I have to be this suspicious about content from the first glance

[alhadrad]

Skip the AI slop calculator and go straight to this recipe. This recipe is war-hardened.

Yields: Approximately 5 6 in/6cm pancakes (Serves 2–3)

Ingredient | Measurement

All-purpose flour (type 00 flower works well) | 210 g (1 ½ cups)

Sugar | 50 g (¼ cup)

Baking soda/backnatron | 5–10 g (2 tsp)

Butter | 55 g (¼ cup), plus extra for the pan

Vanilla sugar (preferably) or extract | 5–10 g (2 tsp)

Large eggs | 2

Whole milk | 245 g / 240 ml (1 cup)

Fresh berries | As desired (blueberries, raspberries, blackberries)

Instructions

Prep: Preheat your frying pan over medium heat. Grease the surface lightly with butter or oil.

Combine: In a bowl, whisk together the flour, sugar, and baking soda. In a separate container, whisk the eggs, milk, melted butter, and vanilla. Gently stir the wet ingredients into the dry until just combined.

Cook: Ladle one soup ladle of batter into the hot pan.

Add Berries: Drop a few fresh berries onto the top of the cooking pancake.

Flip: Cook until bubbles have popped and stopped forming, then flip.

Adjust heat if necessary: If the pancake is slightly burnt, reduce the heat. Cook until golden brown.