Chocolate Covered Strawberry Swedish Pancakes with Homemade Buttermilk Syrup

I was looking at various recipes recently and came across one for Swedish pancakes and was intrigued (plus my daughter kept calling them "sweeter" pancakes, so then I had to make them). There is certainly a relationship to a crepe, but they have very different textures. I felt like these were a little thicker / eggier than a crepe would be. They are absolutely a wonderful breakfast treat - you can top them with just about anything you'd like but I thought the buttermilk syrup went SO well with them! I've never had buttermilk syrup before - it is rich, thick, with a light tanginess. Delicious!

This chocolate covered strawberry version was really delicious - but you can top these with your favorite fruits, some whipped cream, a dusting of powdered sugar, maple syrup, etc. Serve alongside your favorite breakfast protein if desired. You can also use these for savory variations! I'm going to have to try that soon.

Chocolate Covered Strawberry Swedish Pancakes from Lil Luna

Ingredients
3 eggs, well beaten
3 cups milk
3 TBS butter melted
1 1/2 cups sifted flour
1 tsp salt
2 tsp sugar

Buttermilk Syrup:
1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking powder
1 tsp vanilla

Topping:
8-oz diced strawberries
Chocolate Syrup

Directions

1. Preheat your oven to 200 degrees to keep pancakes warm in, while cooking the full batch.
2. Beat the eggs in a large bowl, and add in about 1/4 cup of the milk and blend. Add in about 1/2 cup of the flour with the salt and sugar, and blend together. Add in the melted butter and blend. Blend in the remaining flour and milk until batter is smooth.
3. Spray a nonstick skillet with cooking spray or add a little bit of butter, and melt and rotate pan around to spread the butter.
4. Pour a thin layer of the batter in, rotating the pan to spread. Allow to cook over medium heat for a couple minutes. It is ready to flip when the edges are dry and beginning to crisp. Flip gently, pancake should be golden brown. Cook for another minute or two, then slide the pancake out onto a plate to cool for a moment while you pour batter in for the next pancake.
5. When the pancake on the plate is cool enough to handle, roll it gently and place on a baking sheet. Place the baking sheet in the warmed oven. 
6. Repeat until all pancakes are prepared. 
7. Meanwhile, melt the butter for the syrup in a saucepan. Add in all other syrup ingredients, whisking to combine thoroughly. Heat through until thickened and sugar is melted.
8. Add 2-3 rolled pancakes on a plate. Drizzle with warmed buttermilk syrup, top with a pile of diced strawberries and a drizzle of chocolate syrup.

Note - you can make a beautiful homemade chocolate ganache to drizzle by combining 4 oz milk chocolate chips with 3 TBS heavy cream in a small saucepan over low heat, stirring constantly until melted and combined. Use a spatula to scrape the chocolate ganache into a small ziploc bag, snip the very edge of the bag and drizzle chocolate over the strawberries.