SWEDISH PANCAKES with Lime, Orange or Lemon Sugar

Sweetly tender little circles of pan-cooked joy crowned with tangy dribbles of fresh squeezed lemon, lime or orange and helter skelter sprinkles of crunchy sugar. 
I think I'm in love! 
(pitter, patter)

Don't even think twice.  Just make these.  Don't worry about spending the extra 3 or 4 minutes to whip up the egg whites.  Whoopie do, so you have to use two bowls.  Just do it. 

Pull out a whisk or two and the 'main' bowl for the yolks and sugar.  Plip plop the egg whites into a medium stainless bowl.  Leave the 1 cup flour in the measuring cup.  Have the milk in a 2-cup measure. Now, take a whisk in hand and get ready to make magic.

These babies are easy to make and even easier to eat.  Perfectly light, little golden brown circles that are like a cross between a crepe and a pancake, only better than both.  Softly sweet, delicately tender and simply delicious.  We tried them hot from the pan with a good smear of butter then squeezes of lemon on some, lime on some and orange on some, all topped off with a happy sprinkling of sugar.  We could barely wait to taste them.  And when we did, we all threw our heads back and made soft noises of pleasure with those first telling mouthfuls.

After the first citrus-sugar crusted feed of pancakes Palmer and Tay wanted to try a few more with the old family stand-by, thick, shimmering-sweet golden syrup.  (Golden syrup has got to be the BEST thing sugar can ever become!)  I think it was about that point in time when it was unanimously decided that these Swedish Pancakes would be heavenly no matter what you topped them with. 

Someone mentioned fresh pineapple at about the same time I was thinking raspberries, Cliff said the only way to go is to let knifefuls of creamy peanut butter melt over the hot-from-the-skillet panners, and of course some classic lingonberry jam would definitely love these breakfast lunch, dinner treats. 

Dammit!!  I guess I better make another batch soon, so we can try with all our might to see what really goes best with Swedish Pancakes.  If you try your hand at these, be sure to let me know what your favorite topping turns out to be.

(I found the recipe for these scrumptious Swedish pancakes on the way fun to browse food blog - - Be sure to check it out.  Tack så mycket Rachael!!)

with Lemon, Lime and Orange Sugar and Golden Syrup

3 egg yolks
1/3 cup sugar
Good pinch of Kosher or sea salt
3 egg whites
1 1/4 cups milk
1 cup flour
Bit of oil for pan
Lemon, lime, orange, extra sugar, butter, syrup, jam, berries (you pick!)

Plop egg yolks in medium bowl with sugar and salt, whisk until well combined and thickened slightly.  Set aside for a momento.  Put egg whites into medium stainless bowl and whisk like crazy until softly-stiff peaks form.  Now back to the yolks, alternately whisk milk and flour into the yolks until blended.  Gently fold beaten whites into yolk mixture.  Brush vegetable oil on bottom of non-stick skillet, over medium-high heat.  Using about 1/4 cup measure, pour batter into little disks of delight in hot skillet.  Turn pancakes when they are slightly puffy and golden brown on the bottom.  You may have to reduce heat so your panners don't brown too quickly.  Serve with butter and your favorite toppings.  Makes 4 servings.