Similar to crepes, but easier to make, these were a thin, rectangular pancake. You added any toppings that you liked, then rolled them up to eat them. They fed a ton of people, they allowed for endless creativity in toppings and they were a lot of fun.
The tradition changed when I went to college. Our church has a general conference two weekends a year. In Utah, this means we get to watch conference on television. One year, one of my friends invited everyone she knew over for a conference breakfast. We all had pancakes, bacon and eggs, and sat and watched the Sunday morning session of the conference together. It was great! Six months later, another friend decided to carry on the tradition and hosted it. It turned out well, but we hadn't anticipated the appetites of some of the college boys, and there wasn't enough food. I ended up running home to grab some muffin mix I had in the kitchen to add to the breakfast so people wouldn't still be hungry. That's when I remembered Swedish Pancakes. They were the perfect breakfast. As long as you had eggs, milk, and flour, you could just keep on making them and it was easy to feed a crowd.
When the next conference rolled around, I was the one who hosted the breakfast, and the first Swedish Pancake Conference Breakfast was born. I provided the pancakes, and guests were invited to bring toppings or drinks to share. This has continued for twenty years now. People have come and gone, children have been added to the mix, houses have changed, but it's always Swedish Pancakes for conference. I imagine that the day will come (in the FAR FAR future) when we'll add grandchildren to the guest list. The recipe is as follows:
1 1/4 cup milk
3/4 cup flour
1 Tbl. sugar
1/2 tsp. salt
Mix the eggs and milk, gradually add flour, sugar and salt, stirring constantly to avoid lumps. The batter will be thin. Heat a griddle. Spray with no-stick cooking spray. Pour the batter across the hot griddle in a long row. When the batter has set, use your spatula to cut the batter vertically into roughly rectangular shapes. Flip to cook on the other side. Top with a tablespoon or so of your favorite topping, roll up, and eat. We typically make 6-8 batches for every conference breakfast, and we'll get 30+ people attending.
Favorite toppings include:
jams and jellies
sugar and cinnamon
ice cream toppings
pretty much anything else in your pantry you are brave enough to try
My favorite topping combinations are:
chocolate syrup and powdered sugar
sugar and cinnamon and maple syrup
white sugar, butter, and lemon juice
Strawberries and whipped cream
butter and brown sugar
The nastiest topping combination ever attempted was powdered orange drink and peanut butter. The powdered orange drink was meant for drinks. The guys insist it was really good. They're wrong.