SWEDISH PANCAKES
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 12 pancakes
Number Of Ingredients 7
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.
Nutrition Facts : Calories 146 calorie, Fat 10 grams, SaturatedFat 6 grams, Cholesterol 77 milligrams, Sodium 73 milligrams, Protein 4 grams, Sugar 2 grams
AUTHENTIC SWEDISH PANCAKES
This is an authentic Swedish pancake recipe that was taught to my father by his mother, who was born in Sweden. My father then passed it to me. Kids love them. Never any leftovers when I make them. To serve, you can spoon melted butter over pancakes and sprinkle with sugar, or serve with lingonberry sauce. You can also use the batter to make crepes.
Provided by Amber Adamson Kincheloe
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 12m
Yield 13
Number Of Ingredients 6
Steps:
- Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
- Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
- Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 66 calories, Carbohydrate 7.7 g, Cholesterol 47.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 121.7 mg, Sugar 2.2 g
REAL SWEDISH PANCAKES (PANNKAKOR)
This is how we make them here in Sweden. My mother always does them this way, and in every other Swedish family I have visited. The other recipes I have seen here have little resemblance with the original. The pancakes should be thin like crêpes. It's also important that the skillet is thoroughly and evenly hot before starting (even then, the first few may not turn out perfect). Mark 4 on a 1-6 hob is good. Note: The recipe is very easy to remember in Metric: 2 eggs times 3 (deciliters) flour equals 6 (deciliters) milk.
Provided by Andreacute Grisell
Categories Breakfast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix eggs, flour and salt.
- Add the milk, a little at the time, and whisk to a smooth batter. The batter will be very thin (almost like for crêpes).
- In a hot skillet (preferably cast-iron), add one teaspoon butter and just as much batter to cover the bottom (turn the skillet around to spread the batter). Fry the pancakes golden brown on both sides. Add more butter for each new pancake.
- Roll or stack them on a serving plate. Keep warm.
- Serve hot, preferably with whipped cream and jam.
- (Leftovers can be reheated or served cold with the same accessories).
Nutrition Facts : Calories 260.9, Fat 8.9, SaturatedFat 4.4, Cholesterol 114.3, Sodium 692.4, Carbohydrate 34.3, Fiber 4, Sugar 0.2, Protein 13.1
THE BEST BUTTERMILK PANCAKES
We're transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
Provided by Food Network Kitchen
Time 25m
Yield about 12 pancakes
Number Of Ingredients 10
Steps:
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
SWEDISH PANCAKES
These are very thin and crepe like but are heavier. They have a very smooth texture. I've read that these may not be authentic Swedish pancakes but the recipe was passed down to my great Grandmother Helen from my Swedish great great Grandmother Maria. It is over 100 years old...possibly 150 or more! Some of my Swedish relatives started the famous Svenhards bakery here in California. They no longer own it but their original packages have my great great Aunt Tilda's (Maria's sister) photo on them! There are similar recipes on Zaar but none with these proportions. My family eats them with maple syrup with melted butter in it and boysenberry syrup drizzled over that and then sprinkled with powdered sugar. You can also eat them with fresh fruit or jam. Servings are an estimate...some people eat 3...or some like me can eat 10! *My Grandmother makes these with up to 5 eggs sometimes and does add a pinch or two of salt.
Provided by Engrossed
Categories Breakfast
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
BUTTERMILK PANCAKES RECIPE BY TASTY
Here's what you need: all-purpose flour, sugar, kosher salt, baking powder, baking soda, buttermilk, eggs, unsalted butter, unsalted butter, maple syrup
Provided by Betsy Carter
Categories Breakfast
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a bowl, add the flour, sugar, salt, baking powder, and baking soda, and whisk to combine.
- In a bowl or measuring cup, whisk the buttermilk, eggs, and melted butter until smooth.
- Add the buttermilk mixture to the dry ingredients, gently incorporating with a spatula. Make sure not to overmix, as that will result in dense pancakes.
- Add the butter to a pan over medium low heat. Once the butter begins to bubble, add ⅓ cup (80 ml) of batter to the pan.
- Cook until the top side begins to bubble and the bottom is golden brown. Flip the pancake and cook until the underside is golden brown. Repeat with the remaining batter.
- Enjoy!
Nutrition Facts : Calories 449 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 1 gram, Protein 15 grams, Sugar 10 grams
FLUFFY SWEDISH PANCAKES
Sweet and fluffy crepes are a big hit in my home. These crepes have 4 eggs; I love to sneak in a little extra protein in my kids first thing in the morning!
Provided by StanleysRock
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.
- Stream the melted butter into the batter while continuing to beat.
- Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.
- Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.
- Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 36.5 g, Cholesterol 259.5 mg, Fat 32.4 g, Fiber 0.8 g, Protein 11.8 g, SaturatedFat 18.8 g, Sodium 571.1 mg, Sugar 12.7 g
BUTTERMILK PANCAKES
Make and share this Buttermilk Pancakes recipe from Food.com.
Provided by Nimz_
Categories Breakfast
Time 40m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.
- Add the buttermilk, melted butter and vanilla and mix well.
- Add the flour, sugar, baking powder, baking soda and salt, and beat on medium speed just until blended. (You may have a few lumps, but don't worry about it).
- You can also mix this together using a wooden spoon or whatever you have.
- Heat lightly greased griddle at 350 degrees.
- Pour about 1/3 cup of the batter onto griddle for each pancake.
- Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more.
- Repeat with remaining batter.
Nutrition Facts : Calories 628.2, Fat 25.3, SaturatedFat 12.4, Cholesterol 171.2, Sodium 1659.5, Carbohydrate 80.9, Fiber 2.3, Sugar 16.7, Protein 18.4
SWEDISH PANCAKES
When we spend the night at my mother-in-law's house, our kids beg her to make these crepe-like, Swedish pancakes for breakfast. They're a little lighter than traditional pancakes, so my family can eat a lot! -Susan Johnson, Lyons, Kansas
Provided by Taste of Home
Time 30m
Yield 20 pancakes.
Number Of Ingredients 9
Steps:
- In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired., Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.
Nutrition Facts : Calories 309 calories, Fat 10g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 217mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 12g protein.
BUTTERMILK PANCAKES
You can use these pancakes for the caviar pancakes and save the remaining batter for breakfast.
Provided by Zanne Early Stewart
Categories Milk/Cream Appetizer Breakfast Kid-Friendly Quick & Easy Gourmet Illinois Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 14 (3-inch) pancakes
Number Of Ingredients 6
Steps:
- Preheat oven to 200°F.
- Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.
- Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.
SWEDISH PANCAKES
Smaller and thinner than their American counterparts, Swedish pancakes are quite tender and comparable in texture to French crepes. If you don't have a Swedish pancake pan, cook the pancakes in a nonstick pan.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about sixty 3-inch pancakes
Number Of Ingredients 10
Steps:
- In the bowl of a food processor, combine eggs with 1/2 cup milk. Process until completely smooth, 2 to 3 minutes. Stop the food processor and add flour. Process again until smooth and thick, 1 to 2 minutes. Add remaining milk, butter, granulated sugar, vanilla, and salt.
- Heat Swedish pancake pan over medium. Spoon approximately 1 tablespoon of batter into each circle. Cook until the edges turn golden brown, 2 to 3 minutes. Flip with a fork, and continue cooking 1 to 2 minutes more. (To cook pancakes without a Swedish pancake pan, use a buttered nonstick pan and spoon 1 tablespoon batter per pancake. Pancakes will be less regular in shape.)
- Serve with confectioners' sugar, fresh fruit, and jam as desired.
ARVIDSON SWEDISH PANCAKES
This traditional Swedish pancake recipe has always been a staple in our house! It has been passed down for several generations and it never goes out of style. Serve with lingonberry jam, whipped cream, and/or syrup.
Provided by C R Henning
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 11m
Yield 8
Number Of Ingredients 9
Steps:
- Beat eggs in a large bowl until smooth. Add milk, flour, sugar, vanilla extract, nutmeg, and salt; whisk until just combined. Stir in 1/2 cup melted butter until batter is very thin and slightly lumpy.
- Heat a nonstick griddle over medium-high heat. Brush generously with 1 teaspoon butter. Pour batter onto the griddle to make 6-inch pancakes. Cook until bubbles form and the edges are dry, 30 seconds to 1 minute. Flip and cook until the other side is dry, 30 seconds to 1 minute. Repeat with remaining batter.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 48.3 g, Cholesterol 134.6 mg, Fat 17.4 g, Fiber 1.1 g, Protein 11.3 g, SaturatedFat 10 g, Sodium 243.8 mg, Sugar 18.6 g
ROLLED SWEDISH PANCAKES
Steps:
- Combine 1/2 cup sugar and the lemon zest; set aside. In a large bowl, combine the flour, salt and remaining sugar. Beat the eggs, milk and butter; stir into dry ingredients and mix well. , Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when set and lightly browned. Cook 1 minute longer. , Immediately sprinkle each pancake with lemon sugar mixture; roll up and keep warm. Top with sour cream and preserves.
Nutrition Facts : Calories 618 calories, Fat 25g fat (12g saturated fat), Cholesterol 473mg cholesterol, Sodium 599mg sodium, Carbohydrate 74g carbohydrate (38g sugars, Fiber 2g fiber), Protein 23g protein.
GRANDMA'S SWEDISH THIN PANCAKES
This is my 3rd generation Swede husband's grandmother's recipe. She came to America as a young woman. It is my husband's specialty and a family favorite.
Provided by Alskann
Categories Breakfast
Time 25m
Yield 12-16 pancakes
Number Of Ingredients 6
Steps:
- Combine eggs, milk and oil in a 2-quart mixing bowl.
- Mix well with wire whisk.
- In small bowl, combine flour, sugar and salt.
- Mix well.
- Using wire whisk, mix flour mixture into egg mixture.
- Let rest for about 10-15 minutes.
- Lightly grease skillet. I like to use a non-stick saute pan. My husband uses a cast iron skillet. I think both work fine.
- Preheat skillet over medium high heat.
- Pour about 1/4 cup of batter onto hot skillet.
- With a circular wrist motion, swirl pan until batter is evenly covering bottom of pan.
- Cook until edges just start to brown.
- Carefully flip pancake over with a thin spatula. (I like to use a wide one).
- Cook turned crêpe about 20 seconds or until lightly browned.
- Slide onto plate to cool.
- Continue cooking remaining batter using same method.
- Serve hot by spreading with butter and syrup. Or Lingonberry preserves. Or sprinkled with powdered sugar. Then roll up like a crepe and enjoy.
Nutrition Facts : Calories 67.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 32.9, Sodium 115.5, Carbohydrate 6.8, Fiber 0.1, Sugar 2.1, Protein 2
TRADITIONAL SWEDISH PANCAKES
This is my Scandinavian grandmother's recipe of the traditional Swedish pancake. These are very thin pancakes, rolled up and served with lingonberries and/or sprinkled with confectioners' sugar. These are also good with lemon juice and maple syrup even!
Provided by Leanne
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Beat eggs in a large bowl; add milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract and mix until batter is very thin.
- Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip griddle to spread the batter into a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake and cook until browned on the other side, 2 to 3 minutes more. Roll pancake and place on a plate. Repeat with remaining batter.
Nutrition Facts : Calories 314 calories, Carbohydrate 36.3 g, Cholesterol 195.8 mg, Fat 12.3 g, Fiber 0.8 g, Protein 13.5 g, SaturatedFat 3.8 g, Sodium 120.7 mg, Sugar 12.6 g
BUTTERMILK PANCAKES
You just can't beat the best buttermilk pancake recipe for a down-home hearty breakfast. Pair it with sausage and fresh fruit for a mouthwatering morning meal. -Betty Abrey, Imperial, Saskatchewan
Provided by Taste of Home
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, sugar, baking soda, salt and baking powder. In another bowl, whisk the eggs and buttermilk until blended; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 270 calories, Fat 3g fat (1g saturated fat), Cholesterol 89mg cholesterol, Sodium 913mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 1g fiber), Protein 11g protein.
SIMPLE SWEDISH PANCAKES
I grew up in Little Sweden, USA, and my great-grandparents on my Mom's side were all from Sweden. This is the recipe I grew up with (I added the nutmeg as I like nutmeg). I love these and make them for family brunches all the time. They even taste good as leftovers, as pancakes again, or with peanut butter instead. We serve these with just syrup and butter, but many use lingonberries, or other fruit or jams.
Provided by SMOON26
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 12m
Yield 4
Number Of Ingredients 7
Steps:
- Combine milk, eggs, 3/4 cup plus 2 tablespoons flour, sugar, salt, and nutmeg in a blender; blend until batter is smooth.
- Heat a seasoned griddle over medium-high heat. Ladle 1/4 to 1/2 cup of batter onto the griddle and spread thinly. Cook until top looks barely dry, 1 to 1 1/2 minutes. Slide a long, thin spatula under pancake to loosen edges; flip. Continue cooking until just browned on the second side, about 1 minute more.
- Roll up pancakes and serve a few at a time.
Nutrition Facts : Calories 227.6 calories, Carbohydrate 30.1 g, Cholesterol 149.3 mg, Fat 6.5 g, Fiber 0.8 g, Protein 11.6 g, SaturatedFat 2.8 g, Sodium 200 mg, Sugar 9.3 g
SWEDISH PANCAKES WITH BERRY-CARDAMOM TOPPING
Categories Food Processor Fruit Breakfast Brunch Blackberry Raspberry Spice Summer Pan-Fry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- For pancakes:
- Blend eggs and 1/3 cup milk in processor until smooth. Add flour, ground cardamom and salt and process until mixture is thick and smooth. WIth machine running, add remaining 2/3 cup milk, 1/3 cup half and half and 3 tablespoons melted butter and mix batter until smooth. (Pancake batter can be prepared 8 hours ahead. Cover tightly and refrigerate.)
- For topping:
- Combine raspberries, blackberries, sugar and ground cardamom in medium bowl. Mix together gently. Let mixture stand until berries are juicy, stirring occasionally, at least 30 minutes. Set aside.
- Preheat oven to 200°F. Place oven-proof platter in oven. Heat heavy large griddle or skillet over medium-high heat. Brush griddle with melted butter. Working in batches, add batter to skillet, using 1 tablespoonful for each pancake. Cook until pancakes are brown, about 1 minute per side. Transfer to platter in oven to keep warm. Repeat with remaining batter, brushing with more butter as needed.
- Place pancakes on plates. Spoon berry topping over and serve.
COPYCAT IHOP SWEDISH PANCAKES
Some of my best memories of my Grandmother, were in the kitchen. One summer growing up I spent a week with my grandparents and she taught me quite a few recipes. We baked cookies, made candy, pickles and my favorite was Swedish Pancakes. These pancakes were good for any time of day...breakfast, dinner...it didn't matter! When I came across this recipe for IHOP's version of this classic, it brought back such good memories that I had to share it with you all. Enjoy !!!
Provided by ChefOnTheMoon
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Beat eggs until very light.
- Sift together the flour, salt and sugar.
- Add half the milk and fold in flour, sifted with sugar and salt.
- Then add remaining milk, cream and butter.
- If consistency is too thick , add more milk.
- Using a hot griddle, ladle the batter onto the griddle creating a 5-6 inch diameter.
- These pancakes are thin and will only need a minute or two on each side.
- Place 2 tablespoons of lingonberry (Swedish cranberries) sauce on center of pancake and roll up like jelly roll.
- Serve sprinkled with confectioners sugar.
Nutrition Facts : Calories 413.6, Fat 21.2, SaturatedFat 12.1, Cholesterol 196.5, Sodium 435.6, Carbohydrate 42.9, Fiber 1.3, Sugar 3.5, Protein 12.3
GRANDMA'S BUTTERMILK PANCAKES
"I always knew my grandmother's buttermilk pancakes were special," says Christopher Hirsheimer. "I loved them, and I loved to help her in the kitchen. My first job was to separate the eggs for her. Then I'd whip up the whites into thick, billowy mounds. Finally, she would start heating the griddle and would test it by flicking water on it, and when little beads danced across the hot metal, it was time to begin. Standing at her post at the stove, she flipped batch after batch until our big hungry family was fed."
Provided by Canal House
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lightly grease a cast-iron pan or griddle with vegetable oil, wiping off excess with a paper towel. In a medium mixing bowl, whisk the egg yolks into the buttermilk, then whisk in the butter. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt, then sift these dry ingredients into the buttermilk mixture. Lightly whisk together until the batter is just mixed (a few lumps won't hurt). In a clean mixing bowl, beat the egg whites with a whisk until soft peaks form. Use a rubber spatula to fold them into the batter. Don't overwork the batter; keep it light and fluffy.
- Heat the griddle over medium-high heat until hot. (To test, flick a bit of water onto the pan; it'll bead up and dance if it's hot enough.) Pour about 1/4 cup of batter onto the griddle. Cook until little holes appear on the surface and the cooked side of the pancake is golden brown (lift the edge to check), about 1 minute on each side. Don't worry if the first one or two don't turn out well-that's normal. Continue making pancakes, regreasing the pan as needed. Stack pancakes on a plate, slather generously with butter, and pour on a few good glugs of real maple syrup. Makes 4 batches of 3 pancakes (4" in diameter).
OATMEAL-BUTTERMILK PANCAKES
Categories Milk/Cream Breakfast Brunch Kid-Friendly Bon Appétit Small Plates
Yield Makes about 16
Number Of Ingredients 14
Steps:
- Combine first 6 ingredients in large bowl. Whisk buttermilk, eggs, 1/4 cup melted butter and vanilla in medium bowl. Add to dry ingredients; whisk until blended but some small lumps still remain. Let batter stand to thicken, about 2 hours. (Can be prepared up to 1 day ahead. Cover batter and refrigerate.)
- Preheat oven to 250°F. Heat heavy large skillet over medium heat. Brush skillet with melted butter. Working in batches, ladle batter by 1/4 cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with lingonberry preserves and fresh blueberries and whipped cream, if desired.
SWEDISH PANCAKES WITH APPLESAUCE
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 10 3-inch pancakes
Number Of Ingredients 7
Steps:
- In small saucepan, combine apples and 1/4 cup water; cook over medium-low heat, stirring occasionally, until apples break down to a sauce-like consistency. Puree in blender, or mash by hand, adding brown sugar, if desired.
- Whisk together egg and milk in medium bowl. Add flour; whisk until incorporated. Whisk in butter and granulated sugar to form a batter.
- Heat a 10- to 12-inch nonstick skillet over medium heat. Spoon 1 tablespoon of batter per pancake into skillet, leaving 2 inches between each. Cook until edges are golden brown, 1 to 2 minutes. Using a spatula, turn pancakes; cook until golden on bottom, about 1 minute. Serve with a dollop of applesauce on the side, or rolled into a tube.
More about "swedish buttermilk pancakes food"
GRANDMA'S FAMOUS SWEDISH PANCAKES RECIPE (+VIDEO)
From lilluna.com
4.8/5 (37)Calories 277 per servingCategory Breakfast
- Add melted butter and more milk. Add rest of the flour and milk; mix well. Wipe griddle with some butter or oil when it is hot. Pour thin layer of batter in pan and move pan until batter is spread all over. When edges are bubbled and browned, it's ready to flip.
- For syrup, melt all ingredients in a pot until well mixed. Serve on top of pancake and top with cream, fruit or any other toppings.
SWEDISH PANCAKES WITH LINGONBERRIES - TRUE NORTH …
From true-north-kitchen.com
EVERYTHING TO KNOW ABOUT SWEDISH PANCAKES
From scandinaviastandard.com
PANCAKE - WIKIPEDIA
From en.wikipedia.org
AUTHENTIC, TRADITIONAL SWEDISH PANCAKES RECIPE
From delishably.com
THE BEST FLUFFY HOMEMADE BUTTERMILK PANCAKES - THE …
From therecipecritic.com
BEST BUTTERMILK PANCAKES | CANADIAN LIVING
From canadianliving.com
SWEDISH PANCAKES - TRADITIONAL RECIPE - PIP AND EBBY
From pipandebby.com
SWEDISH BUTTERMILK PANCAKES - FOODS AND DIET
From foodsanddiet.com
BUTTERMILK PANCAKES | KING ARTHUR BAKING
From kingarthurbaking.com
SWEDISH OATMEAL PANCAKES RECIPE BY JOHN - FOOD NEWS
From foodnewsnews.com
33 SWEDISH PANCAKES IDEAS | BREAKFAST RECIPES, RECIPES ... - PINTEREST
From pinterest.ca
BUTTERMILK PANCAKES | THE FINNISH DISH
From finnishdish.blog
10 TRADITIONAL SWEDISH BREAKFAST RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
LIGHT AND FLUFFY SWEDISH PANCAKES | LEIGH ANNE WILKES
From yourhomebasedmom.com
23 CREATIVE SWEDISH PANCAKES IDEAS | SWEDISH PANCAKES ... - PINTEREST
From pinterest.ca
THE BEST BUTTERMILK PANCAKES RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
SWEDISH PANCAKES | RECIPE | BREAKFAST DISHES, SWEDISH PANCAKES ...
From pinterest.com
EASY SWEDISH OATMEAL PANCAKES RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
SWEDISH PANCAKES – RECIPES BY VAL
From recipesbyval.com
BUTTERMILK PANCAKES RECIPE - BBC FOOD
From bbc.co.uk
BUTTERMILK PANCAKES | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
BUTTERMILK OATMEAL SWEDISH PANCAKES - MY RECIPE MAGIC
From myrecipemagic.com
TRADITIONAL SWEDISH PANCAKES (PANNKAKOR) • FAMILYSEARCH
From familysearch.org
SWEDISH OATMEAL PANCAKES – NORTHSTAR BISON
From northstarbison.com
FAMILY FAVORITE SWEDISH PANCAKE RECIPE - CREATIONS BY KARA
From creationsbykara.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love