Fluffy Swedish Pancakes Food

SWEDISH PANCAKES

Steps:

• Mix everything in a blender.
• **You make these like a crepe but cook both sides. I'm not very good at it so my directions may not be right on -- I'm writing this from past observation -- I use a crepe maker and only cook one side.**.
• Fill a large pot halfway with water and set to simmer. Place a heat proof plate on top of the pot -- You can stack the pancakes on it to keep them warm as you're making more.
• Heat a small non-stick skillet over medium heat. Grease it lightly with butter.
• Pour a small amount of batter (tablespoon or 2) in the center of the skillet and tilt it in a circular pattern so that it coats the whole bottom in a very thin layer, like a crepe.
• Cook it until solid and flip it over. It should be lightly browned on each side. Stack them on the warmed plate.
• To serve them you fold them into thirds and put toppings over them. Or you can fill them like a crepe.
• I hope you enjoy them as much as I do! I wish I had the knack for making them.

FLUFFY SWEDISH PANCAKES

Steps:

• In a medium size mixing bowl, use a hand mixer to beat together eggs, milk, sugar, flour, and salt until smooth.
• While mixing, pour in melted butter until combined.
• Heat a large nonstick skillet over medium heat. Lightly grease the pan with cooking spray or butter.
• Pour in the batter in a thin layer, just enough to cover the bottom of the pan. Tilt the pan slightly to swirl the batter around the pan in an even layer.
• Cook until lightly browned on bottom, then flip and cook the other side until lightly browned. Repeat with remaining batter. Makes about 6 pancakes.
• Serve immediately dusted with powdered sugar and fruit, jam, and/or whipped cream.

SWEDISH PANCAKES

Steps:

• Melt 4 tablespoons butter in a 10-inch nonstick skillet. Combine the flour, milk, eggs, melted butter, vanilla and salt in a blender; process until smooth.
• Preheat the oven to 200 degrees. Warm the same skillet over medium heat until a drop of water bounces and sizzles. Add 1 teaspoon butter; turn to coat the pan with the melted butter. Pour in a scant 1/3 cup batter and quickly swirl the pan to evenly coat the bottom. Cook until the pancake sets, 1 to 1 1/2 minutes. Using a rubber spatula, carefully lift the pancake by the edges and flip; cook until lightly golden on the other side, 15 to 30 seconds. Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining butter and batter to make about 12 pancakes. If the pancakes seem too thick, thin the batter slightly with warm water. Fold or roll and serve with confectioners' sugar, syrup and fresh fruit.

FLUFFY PANCAKES

Steps:

• In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

EGG-WHITE FLUFFY PANCAKES

Steps:

• Mix together flour, sugar, salt and baking powder.
• Pour in milk and beat well.
• Melt margarine in pan you will use to cook the pancakes.
• Pour margarine into above mixture and egg egg yolks.
• Whip the egg whites until peaks form and fold into batter.
• Fry these in the pan you used to melt the margarine and you won't need to use any extra grease to fry the pancakes.
• We like to sprinkle of fresh fruit after we put pancake batter on griddle and before flipping.